W is for Watercress Winter Salad

W is for … Watercress Winter Salad – Candy Coated Culinista

I just love when I can get my hand on those winter fruits. It’s one of the few things I look forward to when it’s frigid and icy.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
Winter Salad

• Watercress, bunch, stems removed
• Spinach, medium sized bunch, stems removed
• Parsley, handful, stems removed
• Persimmon, ripe & sliced
• Physalis, handful halved
• Kumquats, sliced
• ¼ pomegranate arils
• Blackberries, handful
• Extra creamy Danish blue cheese, crumbled
• ¼ cup pecans tossed in vinaigrette
Persimmon Kumquat Maple Vinaigrette
• 1/3 persimmon, rough chop
• 2 kumquats, rough chop
• Splash of apple cider vinegar
• 2 tbsp Extra virgin olive oil
• 1 tbsp pure Canadian maple syrup

Assembly
Winter Salad

1. Place watercress, spinach and parsley on a large serving plate.
2. Add persimmons, physalis, kumquats, pomegranate arils, blackberries and set aside.
Persimmon Kumquat Maple Vinaigrette
1. In a food processor add persimmon, kumquats, apple cider vinegar, olive oil & maple syrup until smooth and combined.
2. In a small bowl place pecans along with a tablespoon on vinaigrette and toss.
3. Sprinkle blue cheese and pecans over the salad and drizzle vinaigrette.
4. Serve.

Please Enjoy

My thoughts
This is a wonderful winter salad with such a great combination of well everything it was a delight to eat. It doesn’t take a little longer than a regular salad; but it’ worth in.

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Blue Cheese & Bacon Wedge Salad

Blue Cheese & Bacon Wedge Salad – Candy Coated Culinista

It seems like once a year I get a craving or blue cheese. I love blue cheese; but I rarest ever pick it up. Well craving a wedge salad I thought it would be a nice change to make a blue cheese dressing instead of the usual Caesar dressing.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
Wedge Salad

• 1 iceberg lettuce, washed and cut in half
• 12 grape tomatoes, halved
• 1/3 English cucumber, sliced
• 6 chives, finely diced
• 2 slices of bacon, crumbled
• Blue cheese, crumbled
Blue Cheese Dressing
• 3/4cup blue cheese
• 3 anchovies, finely diced
• ¼ cup sour cream
• ¼ cup buttermilk
• 2 tbsp mayonnaise
• 2 tbsp lemon juice
• Sea salt, to taste
• Black pepper, to taste

Assembly
Wedge Salad

1. Wash lettuce and cut in half and drain cut side down on a paper towel.
2. Cut grape tomatoes, English cucumber, chives and set aside.
3. In a frying pan fry bacon and then crumbled and set aside with the crumbled blue cheese.
Blue Cheese Dressing
1. Using a bowl, break up the blue cheese and add in the anchovy and sour cream, until well incorporated.
2. Add in the sour cream, mayonnaise, lemon juice, salt and pepper.
3. Place lettuce cut side up in a plate and add tomatoes, cucumber, chives, bacon and blue cheese.
4. Drizzle dressing over and serve.

Tips
• Salad dressing can be kept for up until 1 week.

Please Enjoy

My thoughts
This is a rich, hearty and filling salad. This could work as an entrée depending on how big you lettuce head is. I enjoyed the combination of the creamy blue cheese into the dressing and the crunchy of the crispy bacon. I will be making this again as it is a wonderful starter for any guests.

Creamy Blue Cheesey Potatoes with Chives & Haricots Warm Salad

Creamy Blue Cheesey Potatoes with Chives & Haricots warm salad – Candy Coated Culinista

Nothing beats a warm salad and this recipe will not disappoint and if your reading this hating Blue Cheese I urge you to give this a try.

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 1 pound baby yellow skinned potatoes, halved & boiled
• 1 pound green haricots, ends trimmed
• Blue cheese, small wedge crumbled
• Chives, finely chopped
• Thyme, 6 sprigs

Assembly
1. In a large pot over high heat salted boil potatoes until tender; then drain and set aside.
2. Prepare haricots and steam until just cooked.
3. Place haricots in an ice bath to shock them and stop the cooking process.
4. Drain haricots and add to a platter along with the potatoes and crumble blue cheese over top.
5. Sprinkle chives and thyme and serve.

Tips
• If you must, you can swap out to another crumbly cheese if desired.

Please Enjoy

My thoughts
This is a beautiful way to enjoy some in season haricots. I remember a time I hated blue cheese and just like olives, anchovies and sushi I became a fan once I became an adult and my palette matured. The salty creaminess with that slight medicinal taste makes the perfect coating for the vegetables. One can’t eat loads of blue cheese in one sitting; but this recipe gives the perfect balance that I craved again the next day. I wish I had made more.

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