Hearts Of Romaine Salad With Apples, Cheese And Hazelnuts Recipe

Name: Hearts Of Romaine Salad With Apples, Cheese And Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 5 -6 cups of hearts romaine leaves (the light green, crisp inner portion of a head of Romaine lettuce); 2 -3 flavorful apples, peeled and cored, then sliced as described below (such as Braeburn, Fuji, or Honeycrisp); scant 1 cup of crumbled blue cheese; 1 cup coarsely chopped toasted hazelnuts; Balsamic Vinaigrette With Sweet Honey Mustard; 1/2 cup red wine vinegar or 1/2 cup white wine vinegar; 2 teaspoons balsamic vinegar; 1 teaspoon sugar; 1 teaspoon sweet honey mustard (I use Inglehoffer brand made here in Oregon); 1/4 teaspoon salt (reduced from 1/2 teaspoon); 1/2 teaspoon pure vanilla extract; 2/3 cup grapeseed oil (in place of canola)

Servings: persons

Salad
5 -6 cups of hearts romaine leaves (the light green, crisp inner portion of a head of Romaine lettuce)
2 -3 flavorful apples, peeled and cored, then sliced as described below (such as Braeburn, Fuji, or Honeycrisp)
scant 1 cup of crumbled blue cheese
1 cup coarsely chopped toasted hazelnuts
Balsamic Vinaigrette With Sweet Honey Mustard
1/2 cup red wine vinegar or 1/2 cup white wine vinegar
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 teaspoon sweet honey mustard (I use Inglehoffer brand made here in Oregon)
1/4 teaspoon salt (reduced from 1/2 teaspoon)
1/2 teaspoon pure vanilla extract
2/3 cup grapeseed oil (in place of canola)

1
Vinaigrette: In a container, whisk together the vinegars, sugar, sweet mustard, salt and vanilla. Whisk in the oil. Makes a generous 1 cup of vinaigrette.
2
Salad: Arrange the romaine on individual salad plates.
3
To prepare the peeled and cored apples, cut each half into 1/4-inch thick slices, then cut each slice into thirds.
4
Place the apples in a small bowl and toss with enough of the vinaigrette to coat the pieces. You can prepare the apple mixture up to an hour ahead. Important: If you coat the apples with the dressing any longer than that, they will absorb too much of the vinaigrette, which overwhelms the apple flavor.
5
Divide the apple mixture among the salads. Top each serving with a portion of the cheese and then a portion of the hazelnuts.
6
Drizzle an extra bit of the vinaigrette over the greens and around the edges of the salad. Serve.
7
Alternatively: Instead of hearts of Romaine lettuce, consider a mixture of baby spinach, hearts of Romaine and/or other mixed young greens. You could also substitute feta or white cheddar, aged gouda, etc. for the blue cheese.
8
Another serving option would be to assemble the entire salad on a large platter instead of individual salad plates.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Salad, 5 -6 cups of hearts romaine leaves (the light green, crisp inner portion of a head of Romaine lettuce), 2 -3 flavorful apples, peeled and cored, then sliced as described below (such as Braeburn, Fuji, or Honeycrisp), scant 1 cup of crumbled blue cheese, and more.

Yes, Hearts Of Romaine Salad With Apples, Cheese And Hazelnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hearts Of Romaine Salad With Apples, Cheese And Hazelnuts

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