This Red Grape, Blue Stilton Salad came about when I needed a nice winter salad to serve with Boeuf Bourguinon. I was so focused on the main dish, that I forgot all about the salad. Fortunately, I had some leftover cocktail nuts on hand, so that’s where I started. Next up was the vegetable drawer. Since arugula is my favorite green, I usually have it in the house. The spiciness of the nuts and the arugula sent me to the fruit drawer. I definitely needed something a little sweet to balance things out. Thank goodness for these beautiful red grapes. Dried fruit would do in a pinch, too. Either cranberries or cherries would be perfect. Finally, I wanted to add a little cheese for some richness and I was hoping I had blue when I opened the cheese drawer. While the blue cheese I had on hand is English, not French, it turned out to be a perfect fit in the flavor profile department, and this delicious Red Grape, Blue Stilton Salad was bold enough to start of a meal as flavorful and decadent as Boeuf Bourguinon.
- 4 cups arugula
- 1 cup red grapes; halved
- < 1 cup dangerous cocktail nuts
- 2-4 ounces stilton (depending on how cheesy you like things
- balsamic vinegar and olive oil in equal parts (1-2 tablespoons each)
- salt and pepper to taste
- Place washed and dried arugula in a serving bowl. Drizzle the dressing and salt and pepper over the leaves. Toss well. Taste the leaves and adjust the seasoning or dressing. Top with the halved grapes, spicy candied nuts, and crumbled stilton (you've probably heard me rave about Colston Bassett Stilton before- that's what I used). Toss again when you're ready to serve.
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