Butter Lettuce Salad with Honey Walnuts, Blue Cheese and Ver Jus Honey Vinaigrette

By Alvin Binuya of Madoka on Bainbridge Island
Total Time
50 Mins
Serves
6
Meal
Dinner Lunch
Course
Appetizers

DESCRIPTION

Prep Time
15 Mins
Cook Time
35 Mins
Total Time
50 Mins
Calories
500
Total Fat
47
Polyunsaturated Fat
8.5
Cholesterol
15
Sodium
460
Carbohydrates
17
Dietary Fiber
1
Protein
6

Ingredients

Honey Walnuts

  • 2 1/2 cups California walnut halves or large pieces
  • 3/4 cup sugar
  • 1/3 cup honey
  • Canola oil, for deep frying

Ver Jus Vinaigrette

  • 1/2 cup ver jus
  • 1/2 tablespoon shallot, chopped
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • 1/4 cup honey
  • 1 cup olive oil

Salad

  • 2 heads (about 10 ounces) butter lettuce, trimmed, cleaned, torn into large pieces
  • 1/2 apple, Granny Smith, large, finely julienned (in matchstick-like strips)
  • 1/2 cup ver jus vinaigrette
  • 4 slices (1 ounce each) blue cheese
  • 4 tablespoons honey walnuts, coarsely chopped
  • 12-16 California walnut halves, for garnish

Preparation

  1. To make the honey walnuts, put the walnuts in a saucepan, cover with water, and bring to a boil, and drain. Cover again with water, bring to a boil, and drain. Add the sugar and honey to the saucepan with the drained walnuts, stir to combine, then add just enough water to cover the walnuts (about 1 cup). Bring to a boil again, and reduce heat to simmer until the liquid has reduced to a syrup-like consistency; it will also become darker, but don't let it burn. This can take approximately 30 minutes. Drain the walnuts well, then spread on a plate. As they begin to cool, separate the walnuts so they do not stick together.
  2. In a heavy pan or deep fryer, heat about 2 inches of canola oil to 375º F. Carefully immerse the walnuts into the oil, and fry for 1 1/2 minutes or until the nuts turn a light toasted color. Do this in three or four batches, if necessary, so the nuts are not crowded in the oil. As the nuts are done, spread them on a plate to cool (not on cloth or paper towels, as they might stick).
  3. To make the ver jus vinaigrette, combine the ver jus, shallot, salt, pepper and honey in a food processor fitted with the metal blade, and blend. With the machine still running slowly pour in the olive oil; the dressing will form a smooth emulsion. Transfer to a clean jar for storage.
  4. To assemble the salad, in a large bowl, toss the butter lettuce and apple together with the vinaigrette. Divide the dressed greens among 4 serving plates. Top each salad with a slice of blue cheese and 1 tablespoon honey walnuts, then garnish with a few walnut halves.