This flavor combination is especially good in the fall when apples are fresh and in season. If you have fresh red pepper or radishes you can include these as garnishes.
Apple, Cress, and Blue Cheese Tossed Salad
Ingredients
¼ C extra virgin olive oil
¼ C crumbled blue cheese, divided
1½ T balsamic or wine vinegar
½ tsp. mineral salt
1/8 tsp. white pepper
2 T minced shallot
One bunch watercress, large stems removed
One half head Romaine lettuce, sliced or torn into small pieces
One Gala apple, cored and cut into bite-sized pieces (or you could try 5 oz. shredded raw kohlrabi)
1/8 C lightly toasted† sprouted pumpkin seeds, (pepitas)
optional garnish: red pepper strips
Instructions
1) In a small bowl, mash about 3 tablespoons of the blue cheese into the oil. Stir in vinegar, salt, white pepper, and shallot. This dressing will keep for several days in the refrigerator.
2) Place watercress, lettuce, and apples into a salad bowl. Toss with the dressing.
3) Divide dressed greens and apple pieces among 4 serving plates. Sprinkle with toasted pumpkin seeds and remaining blue cheese.
† To toast pumpkin seeds place on a tray or rimmed baking sheet in a toaster oven or full-sized oven at 325° for about five minutes. Watch carefully, nuts burn easily!
What do you mean by sprouted? I am familiar with “sprouting of seeds, but then a small plant comes out. You toast the seeds afterwards so I must have the wrong idea about what you mean. Please explain
Thank you for your answer
Bye for now.
Hetty
When I talk about “sprouting” here, I mean soaking the seeds in water for a long period. That will start the germination process and reduce some toxic compounds such as phytates (though not oxalate). Usually the soaking doesn’t go long enough for actual “sprouts” to emerge.
Edit note: You need to add apple to ingredients.
Thanks for noticing! We’ve added the missing apples.