Mesclun Salad With Stilton, Grapes, and Apple

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“I have always loved the paring of salad greens, cheese and fruit...and this salad definately fit the bill. The vinaigrette is especially nice with this combination.”

Ingredients Nutrition

  • For vinaigrette
  • 2 teaspoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 14 teaspoon dried tarragon, crumbled (or 1 tsp fresh, chopped)
  • Salad
  • 14 cup sliced almonds
  • 20 red seedless grapes, cut in half
  • 1 apple, sliced into wedges
  • 8 mixed baby greens
  • 14 cup silton cheese, crumbled (about 1 ounce)
  • balsamic glaze (optional)


  1. Make vinaigrette: In a large bowl whisk together mustard and vinegar. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon and salt and pepper to taste.
  2. Preheat oven to 350°F
  3. In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool. Add mesclun to vinaigrette and toss to coat well.
  4. Divide greens and apple slices among 4 plates and top with grapes, cheese, and almonds.

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