Fuji apple& radicchio salad with maytag blue cheese &

 
           Fuji Apple & Radicchio Salad With Maytag Blue Cheese &
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Spicy Glazed Walnuts
    2      tablespoons   butter
    3      tablespoons   granulated sugar
      1/2  teaspoon      salt
      1/2  teaspoon      fresh ground black pepper
      1/8  teaspoon      cayenne pepper
    3      tablespoons   water
      2/3  cup           cracked walnuts
                         Salad
    1      head          radicchio -- julienne
    3      medium        Gravenstein or Fuji apples -- diced
      3/4  cup           Maytag blue cheese -- crumbled
      2/3  cup           Spicy Glazed Walnuts
      1/2  cup           Basil Balsamic Vinaigrette
                         Kosher salt to taste
                         Freshly ground black pepper to taste
                         Basil Balsamic Vinaigrette
      1/8  teaspoon      dry mustard
      1/4  cup           red onion -- finely diced
    1      teaspoon      garlic -- crushed
      1/4  cup           basil -- chopped
      1/4  cup           Italian parsley -- chopped
      1/4  cup           balsamic vinegar
      1/4  cup           olive oil
    1      teaspoon      lemon -- grated
    3      tablespoons   freshly squeezed lemon juice
      1/2  teaspoon      kosher salt
      1/2  teaspoon      freshly ground black pepper
 
 Melt the butter in a heavy-bottomed skillet over medium    heat. Add the sugar,
  salt, black pepper, cayenne pepper and water. Cook until mixture is bubbling. 
 Add the walnuts and stir constantly until the walnuts are well
 coated and the sugar has begun to caramelize, about 5 minutes. Spread the walnu
 ts on a baking sheet to cool
 completely.
 Assemble ingredients and combine the radicchio, apples,
 blue cheese and walnuts. Toss lightly with the basil vinaigrette. Season to tas
 te and assemble onto serving dishes.
 Combine the dry mustard, red onions and garlic in a bowl. Add the rest of the i
 ngredients and mix well. Let stand at room temperature for a half-hour so that 
 the flavors have a chance to marry. Check the seasonings and adjust if necessar
 y. DO NOT REFRIGERATE.
 
 
 
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 NOTES : Courtesy of:  The Lark Creek Inn
               234 Magnolia Avenue
               Larkspur, CA 94939
               (415) 924-7766