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Winter Greens with Apples, Pecans, and Stilton Cheese

large head of Romaine, about 6 cups

1 small bunch of arugula

Add other greens as desired such as selected or all greens from mature or young salad mix

Sherry-Shallot Vinaigrette (recipe follows)

2-3 leaves of kale, leaves massaged with oil or vinaigrette to break down fibers

1 crisp apple, such braeburn, fuji or granny smith…all of which are at Almar’s Organic Ochard right now

¼  cup pecan pieces, toasted (~8-10 minutes @ 350º on ungreased baking sheet)

1 or 2 ounces Stilton cheese, crumbled or any other strong flavorful, aged cheese, stinky blue melds great



Wash the greens and dry them in a spinner; wrap loosely in a damp kitchen towel and refrigerate.

Make the vinaigrette.

Thinly slice apple. Place the greens in a large bowl with the apples, pecans, and cheese. Toss with the vinaigrette and sprinkle with freshly ground pepper.


Sherry-Shallot Vinaigrette

1 1/2 tablespoons sherry vinegar

1 small shallot, thinly sliced or small onion

¼  teaspoon salt

¼  cup light olive oil

Combine everything but the oil, then whisk it in.


Recipes from or adapted from Annie Somerville’s “Fields of Greens” Cookbook:

This entry is related to the following products. Click on any of them for more information.
Kale, Greens: Arugula, Apples,