Roquefort Walnuts Salad Recipe

Alright, so picture this: you’re about to dive into a salad that’s basically the VIP of salads, starring creamy Roquefort cheese, toasty walnuts, and a delightful cast of crispy, vibrant greens. Let’s make it rain with all the deliciousness!

What I adore about this Roquefort walnuts salad is how perfectly balanced it is with flavors and nutrition. Creamy Roquefort cheese and toasted walnuts give it rich substance, while honey’s hint of sweetness, along with the piquant notes from the Dijon mustard and red wine vinegar, strike a delightful harmony.

I think this is perfect served over fresh salad greens, with juicy cherry tomatoes.

Ingredients

• Roquefort cheese: Rich in flavor, provides protein and calcium, adds creamy texture.
• Walnuts: High in omega-3 fatty acids, good source of protein, adds crunch.
• Olive oil: Healthy monounsaturated fats, enhances salad’s richness, binds the dressing.
• Red wine vinegar: Low calories, adds tangy acidity, balances flavors.
• Honey: Natural sweetener, adds subtle sweetness, balances vinegar’s acidity.

Ingredient Quantities

• 1/2 cup (120g) Roquefort cheese, crumbled
• 1/2 cup (50g) walnuts, toasted
• 1/4 cup (60ml) olive oil
• 2 tablespoons (30ml) red wine vinegar
• 1 tablespoon (15ml) honey
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste
• 4 cups (500g) mixed salad greens (such as arugula, spinach, and frisée)
• 1/2 cup (85g) cherry tomatoes, halved
• 1/4 cup (35g) red onion, thinly sliced

How to Make this

1. Start by making the dressing. In a small bowl, whisk the olive oil, red wine vinegar, honey, Dijon mustard, salt, and freshly ground black pepper together until they’re fully mixed and emulsified.

2. To start, take a small skillet and place it over a medium flame. Pour in the walnuts and allow them to mingle with the heat for approximately 5 minutes, during which time you will need to stir them around pretty consistently so that they will brown evenly and become quite fragrant. When it seems like they are done (and you can tell that they are by the smell and color), take them off the heat and allow them to cool before using them in whatever capacity you are using them.

3. Put the salad greens in a large bowl.

4. Incorporate the halved cherry tomatoes and the thinly sliced red onion into the salad greens.

5. After the walnuts have cooled, incorporate them into the salad.

6. Distribute the salad with crumbled Roquefort cheese.

7. Pour the salad dressing over the prepared salad.

8. With salad tongs or two large forks, gently toss the salad until all of the ingredients are combined and evenly coated with the dressing.

9. If necessary, taste and adjust the seasoning with additional salt and fresh black pepper ground to order.

10. Immediately serve the salad as an appetizer or a light meal. Savor the harmonious blend of flavors and textures.

Equipment Needed

1. Small bowl
2. Whisk
3. Small skillet
4. Spoon (for stirring)
5. Large bowl
6. Salad tongs or two large forks
7. Measuring cups and spoons

FAQ

• What can I substitute for Roquefort cheese?Substitutes for blue cheese or gorgonzola include:

  – blue cheese
  – gorgonzola

  These have similar textures and flavor profiles and can be used interchangeably with blue cheese or gorgonzola in recipes.

• How should I toast the walnuts?Set the oven to 350°F (175°C) to warm up while you work. Get out the walnuts, a baking sheet, and an oven mitt. Once the oven has reached 350°F, spread the walnuts out on the baking sheet. Put the baking sheet of walnuts in the oven, then set a timer for 5 minutes. After 5 minutes, give the walnuts a good shake, put them back in the oven, and set a timer for another 5 minutes.
• Can I prepare the dressing in advance?Definitely, the dressing can be made as much as two days in advance. It should be kept in a container that seals up tight and is stored in the cold of the fridge. Before the dressing is served, give it a good shake.
• What type of olive oil is best to use?The most flavorful option is extra virgin olive oil, but you can substitute any kind of high-quality olive oil you have.
• Is there a substitute for honey to make the recipe vegan?Maple syrup or agave nectar can be a vegan substitute for honey.
• Can I use different greens for this salad?Certainly! You can opt for any salad greens of your choice or that you have on hand, be it romaine, kale, or baby spinach, and feel free to use them.
• Can this salad be made a complete meal?Absolutely, if you pile on some grilled chicken, roasted veggies, or quinoa, this salad can become a more sashimi-worthy meal.

Roquefort Walnuts Salad Recipe Substitutions and Variations

Roquefort cheese
Replace with Gorgonzola or blue cheese for a closely comparable tangy flavor.
Walnuts
Substitue pecans or almonds for nuts. If there’s a nut allergy, consider sunflower seeds.
Red wine vinegar
Replace with apple cider vinegar or balsamic vinegar for a different acidity profile.
Honey
Substitute maple syrup or agave nectar for a different sweetness.
Mixed salad greens
Choose one type, such as baby spinach, or use a mix of spring greens for variety.

Pro Tips

1. Chill Your Salad Bowl: Before assembling the salad, place the salad bowl in the refrigerator for about 15 minutes. This will help keep the greens crisp and refreshing.