Caramelized Apple Salad with Maytag Blue Cheese


  • 2 Granny Smith apple, peeled, cored, cut into eighths
  • 8 cups mixed salad greens
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 8 ounces Maytag Blue Cheese, or other blue cheese
  • Orange Vinaigrette:
  • 4 cups orange juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red onion, coarsely chopped
  • 1 jalapeno peppers, coarsely chopped
  • 2 tablespoons ancho chile powder
  • 3/4 cup olive oil
  • 1 tablespoon honey


  • Vinaigrette: Heat orange juice in nonreactive pot and boil until down to about 1/4 cup. Combine with remaining vinaigrette items except oil in a food processor until blended. With the food processor running, pour the olive oil into the mixture in a small stream until mixture is creamy and emulsified. Add honey and salt and pepper to taste.
  • Heat about 1/2 cup of the vinaigrette in a skillet over medium high heat. Add apples and cook until golden brown on the bottom, then turn and cook through for 1-2 minutes more.
  • Toss the greens with some of the vinaigrette, reserving a bit to put on at the end. Taste for correct seasoning. Plate greens, add cheese and walnuts. Drizzle with remaining vinaigrette.


  • SOURCE: Adapted from Bobby Flay