Recipes / Produce / Fall - Spring
Honeycrisp and Stilton Salad
with pecan praline, shaved fennel, and a lemon vanilla-bean vinaigrette
Few flavor profiles come together as well as these do. The Vanilla Bean will make people question your insanity, let them question, life is to short to worry about what people think.
Chef secret · start ahead
Scrape the vanilla beans for the vinaigrette, then bury the spent pods in a jar of sugar. In a week you have vanilla sugar, and the pods have paid for themselves twice.
Ingredients
- The salad
- To dress
Method
Toss the lettuce, apple and shaved fennel with 1 to 2 tablespoons of the vinaigrette, and season with a pinch of salt and a few cracks of white pepper.
Split it between four white plates.
Gently fluff the mix in the centre of each plate, which is the best way I can put it. Make sure every plate gets an equal share of each thing.
Top each salad with equal parts Stilton and pecan praline.
Drizzle a little vinaigrette on the plate around the greens.
Lemon Vanilla-Bean Vinaigrette
Whisk everything except the oil hard for 20 seconds.
Drizzle the oil in slowly while whisking until it is all in and the dressing has come together. Season to taste.
Or put everything in a glass jar, seal it tight and shake for 45 to 60 seconds until combined. Season to taste.