With walnuts, mayonnaise, apples and grapes, this recipe is a riff on classic Waldorf salad.
1 cup walnuts
1 cup mayonnaise
1 cup buttermilk
2 tablespoons minced shallots
1 tablespoon white wine vinegar
8 ounces (2 cups) blue cheese, crumbled
Salt and freshly ground pepper
Snipped chives, for garnish
How to Make It
Preheat the oven to 350°. Spread the walnuts in a pie plate and toast them in the oven for 10 minutes, until fragrant and golden. Let cool, then coarsely chop the nuts.
In a food processor, pulse the mayonnaise, buttermilk, shallots and vinegar until smooth. Add the blue cheese; pulse until chunky. Add the walnuts and pulse until fine. Season with salt and pepper; garnish with the chives.
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