Apples and almonds add crunch to a classic favorite.
Wedge Salad With Blue-Cheese, Apples & Toasted Almonds
Soups & Salads
1/4 cup Mandelin Natural Sliced Almonds
4-1/2 ounces blue cheese, crumbled
1-1/2 tablespoons freshly squeezed lemon juice
1/3 cup buttermilk
1-1/2 tablespoons olive oil
Freshly ground pepper
1 head iceberg lettuce, cut into 4 wedges
1 Granny Smith apple, cored and cut into 1/2-inch cubes
Preheat oven to 350°. Spread almonds on a rimmed baking sheet, and bake until lightly roasted, 7 to 8 minutes. Let cool, then coarsely chop. Set aside.
In a medium bowl, whisk together cheese, lemon juice, buttermilk, and oil until smooth, and season with pepper.
Cut lettuce into 4 wedges. Divide among four plates; top with apple. Spoon dressing over each serving and top with almonds.
Almond Board of California