• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Hearts of Romaine with Apple Cider Vinaigrette

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 1 lg Romaine lettuce, washed and
  • -trimmed
  • 4 oz Stilton cheese, cut in
  • -wedges
  • 2 oz Hazelnuts, dry-roasted,
  • -coarsely chopped
  • 2 lg Pippin apples, cored and
  • -quartered
  • Extra virgin olive oil, to
  • -coat lightly
  • Salt and pepper, to taste
  • ---Vinaigrette---
  • 1/4 c Organic apple juice, reduced
  • -by half
  • 1/4 c Organic apple cider vinegar,
  • -or more to taste
  • 1 ts Coleman's dry mustard, or to
  • -taste
  • 2 tb Sharwood's mango chutney
  • 1/4 c Fresh herbs (basil,
  • -tarragon, dill), chopped
  • 1 ts Fresh garlic, chopped
  • Salt and pepper, to taste
  • 1/2 c Extra virgin olive oil


For the Salad: Clean the romaine by dunking in ice water. Cut off stem end
and use only the tender inner leaves. Cut the Stilton into 1 ounce wedges,
or crumble. Toast the hazelnuts in a 300 F. degree until golden brown.
Break up slightly or chop lightly. Cut apple wedges in thick slices and
toss with a little olive oil seasoned with salt and freshly ground black
pepper. Roast the apple slices in a 350 F. degree oven until warm, but
still firm (about 20-30 minutes).

For The Vinaigrette: Place the apple juice, vinegar, dry mustard, chutney
and the chopped garlic in a food processor. Process until smooth. Add the
olive oil very, very, very slowly until incorporated (Add slowly to avoid
having the vinaigrette break). Fold the chopped herbs in at the last
minute. Season to taste with salt and freshly ground black pepper.

Makes about 1 cup of vinaigrette. This vinaigrette will keep up to two
weeks in a sealed container in the refrigerator.

Chef's Notes: The addition of the unusual roasted apples, combined with the
flavors of the vinaigrette and the Stilton makes for a wonderful salad.
This versatile vinaigrette may be used on chicken, salmon or other meats,
fish or poultry as a marinade or basting sauce.

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