Scattered with toasted hazelnuts and marbled blue cheese crumbles, this salad is incredibly satisfying.
1 pound mixed red and green baby Romaine lettuce
½ cup blue cheese, crumbled
½ cup toasted hazelnuts, coarsely chopped
Farm & Larder blue cheese-hazelnut vinaigrette
Fresh ground pepper
1. Wash Romaine lettuce and drain, patting dry with a paper towel. Cut each Romaine head in half crosswise and arrange on a platter.
2. Scatter toasted nuts and blue cheese crumbles over Romaine, then drizzle with vinaigrette. Season with fresh ground pepper.
Drizzled with our creamy housemade dressing, this crisp salad is topped with fresh blue cheese and earthy, toasted Northwest hazelnuts for a flavorful finish.
1 head baby romaine lettuce
½ cup chopped hazelnuts
½ cup crumbled Westward Blue cheese (included in box)
Westward Blue cheese dressing (included in box)
1. Wash lettuce and pat dry with paper towels. Trim root section and cut head in half lengthwise.
2. Pile greens on a serving platter and top with chopped hazelnuts and crumbled blue cheese, then drizzle with dressing. Season with fresh ground pepper to taste.