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. … Continue reading →