SPA RECIPES: APPLE & BLUE CHEESE SALAD

contributed by Chef Christopher Ennew,
Ste. Anne's Country Inn & Spa, Grafton, Ontario


Ingredients:

Serves 2

2 tsp Grape seed Oil
2 cups Mixed Salad Greens
2 Empire Apple (peeled, cored and sliced)
4 ozs Blue Cheese
4 tbsp Toasted Walnuts (toast in oven on a tray for two
min. at 350ºf)
2 oz Sherry Vinaigrette per Salad

Method:

Toss mixed salad greens with sherry vinaigrette. Place salad greens in the middle of the plate, heat oil toss in sliced apples season with a pinch of salt, cook for two minutes. Put warmed apple slices on top and add crumbled blue cheese and walnuts

Sherry Vinaigrette

Ingredients:

1 tsp Dijon Mustard
½ cups Sherry Vinegar
1 tbsp Brown Sugar
½ cup Extra Virgin Olive Oil
½ cup Grape Seed Oil
Salt and Pepper to taste

Method:

Using a mixer, combine Dijon, sherry vinegar and brown sugar. Slowly add olive oil and grape seed oil. When thick, add salt and pepper to taste.

Chef’s Tip: Add garlic or fresh chopped herbs for a change.

• For more information:
On Ste Anne's
Other spa recipes