Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines peppery greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Ingredients:
½ pound mixed greens
1 apple, cored and thinly-sliced
½ cup crumbled Westward blue cheese
½ cup toasted pecans, roughly chopped
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon minced shallot
Sea salt and fresh ground pepper
Method:
1. In a large mixing bowl, toss mixed greens with the apple slices.
2. In a smaller bowl, combine vinegars, honey and shallot, then whisk in olive oil to combine. Season with salt and pepper to your liking.
3. Drizzle dressing over salad greens, tossing to combine. Top salad with crumbled blue cheese, toasted pecans and a twist or two of fresh ground pepper if desired.
Hearty for the Holidays Recipes
Take a break from the holiday hustle and bustle this week with our housemade white bean soup— this hearty recipe crafted from pancetta, garlic and our scratch-made chicken stock is wonderful served alongside a beautiful salad of winter greens topped with crisp apples and Westward blue cheese. Also included in this delivery: Beautiful key limes from our own tree, freshly-baked Challah bread and a sparkling French Brut to toast to the New Year. Happy holidays!
Here are a few recipe ideas for the week:
Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines winter greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, blueberry jam or confectioners’ sugar.
Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter staples like carrots and squash.
Creamy Key Lime Pudding
A wonderfully-light dessert to serve after heavier holiday fare!
Cozy Solstice Supper Recipes
Duck out of the rain this week and tuck into a simple, satisfying supper inspired by the hearty flavors of early winter: housemade potato-leek soup with fresh Gruyère cheese bread, plus an array of beautiful ingredients for salads, including Westward blue cheese, crisp-tart Pink Lady apples and our own blood orange vinaigrette. Savory wild mushroom galette tarts, sparkling French brut wine and a gingersnap chocolate bar also add comforting appeal to this classic soup-and-salad themed box.
Here are some recipe ideas for the week:
Savory Wild Mushroom Galettes
These rustic tarts make for a stunning, and incredibly satisfying, appetizer!
Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.
Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines winter greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Radicchio Salad with Fennel & Blood Oranges
Tossed with our own housemade vinaigrette, this crisp, citrus-kissed salad is just beautiful.
Cauliflower Mimosa
Simmered in a combination water and milk bath, this cauliflower dish from Pierre Franey’s Cooking in America is meltingly smooth and incredibly satisfying.
Winter’s Best Recipes
This week’s delivery celebrates the season’s freshest offerings, from a savory gratin packed with roasted potatoes, cauliflower, Swiss chard and more, to salad greens topped with blue cheese crumbles, juicy pomegranate seeds and our pear vinaigrette. Complemented by produce both savory-crisp (carrots, squash and Brussels sprouts) and sweet (Meyer lemons and ripe pears), plus our signature pickled raisins, cranberry-cherry compound butter and pumpernickel bread, the weeknight-friendly menu is bursting with hearty flavor.
Here are a few recipes ideas for the week:
Mizuna Greens with Candied Pecans & Pear Vinaigrette
This flavor-packed salad is both light and fresh, accented with creamy blue cheese, juicy pomegranate and crunchy candied pecans.
How-To: De-seed a Pomegranate
Originally from Iran, this beautiful winter fruit boasts juicy seeds that are often tricky (and messy) to extract. Here’s our fail-safe method for avoiding stained fingers.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented with fresh lemon juice and salty pistachios.
Meyer Lemon Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.
