Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Mixed Greens Salad with Green Apple, Sugared Pecans & Stilton Blue Cheese

This salad is wonderfully refreshing, a blend of tart, crunchy apple contrasted with sugary nuts and creamy blue cheese. This is a perfect way to start a meal, or could even be eaten as a light lunch with a baugette.

Ingredients: Print Ingredients

1/2 bunch red leaf lettuce, roughly torn
1/2 bunch leafy green lettuce, roughly torn
1/2 cup raw pecan halves
1 tblsp. butter
1 tblsp. granulated sugar
1 firm Granny Smith apple, washed and sliced thinly
3 oz. Stilton blue cheese, crumbled with a fork
Juice of one lemon
Extra Virgin Olive Oil
Freshly cracked black pepper


In a skillet over medium heat, melt the butter with the sugar and add the pecan halves. Stir to coat, and turn often until the pecans are hot and crisp around the edges. Remove from pan. Cool.

In a bowl, mix together the lettuce and apple slices; add a splash of olive oil and the lemon juice, and toss to coat. Salt and pepper to taste. Toss in the pecans.

How To Serve:

Arrange the salad on a plate and sprinkle the blue cheese over the top.

For a heartier salad or a light meal, add grilled chicken or steak.

Click here for a printable version of the recipe.

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