Apple Blue Cheese Salad & Frontenac Vinaigrette

Last week I was invited to join Luann Alemao, an educator and speaker on topics of etiquette and conduct, skills and abilities, and food and nutrition, who hosted a cooking course at the new Hy-Vee store in Waterloo, called "Food for Fellows".  I was the local wine support.

During the very hands-on cooking class her students (mostly middle-aged gentlemen with little to no experience in the kitchen) were guided through a four-course meal preparation.  The students excelled and because the meal was so easy to prepare and tasty, I thought I'd repost the salad recipe:

Apple Bleu Cheese Salad

• 1 bag mixed greens
• 2oz Blue Cheese crumbles
• 1 ripe pear or crisp apple, cubed
• 1/2 cup toasted walnuts
• Directions:  Toast walnuts for about 2-3 minutes, over medium heat, using a flat saute pan - stir frequently to prevent burning.  Place the rest of the ingredients in a large bowl and toss.  Serves about 4-5 people.

Frontenac Vinaigrette

• 1/2 cup of oil (Canola or good vegetable oil)
• 3Tbsp Balsamic vinegar
• 2 Tbsp Fireside Winery, Iowa Frontenac
• 1/2tsp Dijon mustard
• Directions: Mix ingredients together thoroughly.  Serve over the salad greens you prepared (above).  Enjoy!

Special thanks to Luann Alemao & Associates for permission to reprint the recipe.  Please visit her website to learn more:  Luann Alemao & Associates.

Cheers!
~Brad