Spinach and Walnut Salad with Warm Bllue Cheese Dressing

By Hklbrries

If making the salad ahead, either prepare the apples just before serving or place the slices in a plastic bag with a tablespoon or two of lemon juice and toss to coat before adding to the salad. The juice prevents the apples from browning.

Ingredients

• 1/2 cup golden raisins
• 3 cups baby spinach leaves
• 1/2 cup walnut pieces, lightly toasted
• 1/2 Granny Smith apple, thinly sliced
• 1/2 cup crumbled blue cheese
• 2/3 cup milk
• 1 tbsp extra-virgin olive oil
• Salt, to taste
• Freshly ground pepper, to taste
• 3 tsp cornstarch

Preparation

Step 1

Place the raisins in a bowl and cover with warm water. Let sit until just plump, about 5 minutes. Drain and set aside.

Arrange the spinach leaves on two salad plates. Top each with walnuts, apple slices, about 3 tbsp of blue cheese and raisins.

To make the dressing, combine the milk, oil and remaining cheese in a small saucepan. Heat over a low flame until the cheese melts. Season with salt and pepper. Whisk in cornstarch, 1 tsp at a time, until dressing thickens.

Dress each salad liberally with warm cheese dressing.