Sunday, February 4, 2007

Blue Cheese Salad with Walnut Dressing

1 10-oz bag baby spinach
1/3 lb bleu cheese, crumbled
6 oz walnut halves, toasted
1/4 c maple syrup, warmed
1 1/2 Tbsp cider vinegar
1/4 c olive oil
Salt and pepper

Place spinach on a large platter. Top with blue cheese and walnuts.

For dressing, warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream.

Drizzle dressing over the salad platter and serve. Season with salt and pepper, to your taste.

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