Salad with apples and blue cheese
Created by David Page and Barbara Shinn, adapted from their book Recipes from Home
Blending mustards in the dressing makes the flavors deeper and more complex, just like a good wine.
Servings: Makes 8 servings
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallots
  • 1 teaspoon dry mustard
  • 1 teaspoon yellow mustard seeds
  • Salt and freshly ground pepper
  • 3/4 cup extra-virgin olive oil
  • 3/4 cup vegetable oil
  • 1 tablespoon chopped fresh thyme
  • 2 Granny Smith or other tart green apples , cored and thinly sliced
  • 3/4 pound frisee , torn into 3-inch pieces
  • 1/2 cup crumbled blue cheese (such as Maytag)
  • Directions
    In a food processor, combine Dijon mustard, shallots, dry mustard, mustard seeds, 1/4 teaspoon salt and 1/4 teaspoon pepper; process until smooth. With machine running, gradually add oils in a slow, steady stream until blended. Whisk in thyme. Makes 1 3/4 cups of dressing.

    In a 12-inch skillet over medium flame, heat 1/3 cup dressing. Add apples and cook, stirring, 3 to 4 minutes, just until heated through. Refrigerate remaining dressing; will keep up to one week.

    In a large bowl, combine frisée and blue cheese; add apple mixture, salt and pepper. Toss and serve immediately.


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