Smith & Stilton Salad

With Melissa Sallah

All of these ingredients are easy to find at your local grocery store. The dressings can be stored for up to 2 weeks in your refrigerator. A flank steak or salmon that you have marinated in the soy vinaigrette would be perfect to top this dish off with. The Chef, Melissa Hart at Sugar Magnolias, would love to hear feedback from anyone who has tried this salad and the Soy Vinaigrette.

Ingredients

Salad:
4 cups greens
1 large granny smith apple (green apple)
1/2 cup red grape sliced in half
1.2 cup chopped walnuts
1/2 cup crumbled Stilton blue cheese (or just blue cheese is fine)

Soy Vinaigrette:
1 cup seasoned rice wine vinegar
1/2 cup lite or regular soy sauce
1/4 cup honey
1 cup vegetable oil
1 tsp. ground ginger

Instructions

1. In a blender add rice wine vinegar and soy blend
2. Add honey and blend again, then add oil and ginger and blend until well mixed (about15-20 seconds) and set aside.
3. This is a layered salad so on a platter or shallow bowl start with your greens and layer the rest of your ingredients and then top with the grilled steak.
4. Serve dressing on the side or drizzle over finished salad.

Recipe courtesy of Melissa Hart, Sugar Magnolias, 2009

Co-owner & Chef, Sugar Magnolias

Melissa has worked in restaurants since she was 14 years old and opened Sugar Magnolias in 2002. In addition to the restaurant they offer catering services. Boston Magazine named the restaurant the Best of Boston 2008 Breakfast, Neighborhood - North mainly due to the spicy carrot cake pancake - “verges on the stuff of legend.”