Castello Summer of Blue — Blue Cheese, Apple and Candied Pecan Salad
Recipe Type: Main
Serves: 6 to 8 servings
Crunchy pecans, creamy blue cheese, and crisp apples, go beautifully together in a classic chopped salad for a cool summer dish.
  • 6 oz romaine lettuce, chopped
  • ¼ cup dried cranberries
  • ¼ cup candied pecans (<-Click for the recipe.)
  • 3 oz Castello Noble Blue Cheese, crumbled
  • 1 whole apple, chopped into ½ inch cubes
  • 4 TB extra virgin olive oil
  • 4 tsp coarse ground mustard (with seeds)
  • 1 TB + 2 tsp pure honey
  • 1 tsp apple cider vinegar
  • ¼ tsp kosher salt and freshly ground black pepper
  1. Make the dressing: In a bowl, whisk together the olive oil, mustard, honey, vinegar, kosher salt, and freshly ground black pepper. Whisk well to combine. Transfer to airtight container and keep chilled. Can be made ahead of time.
  2. When ready to serve, combine romaine lettuce, cranberries, candied pecans, crumbled blue cheese, and apples into a salad bowl. Drizzle a bit of dressing, toss, and repeat until desired amount of dressing is mixed in. Serve immediately.
Recipe by Honest Cooking at