Wedge Salad with Avocado Ranch Dressing

LOVE this version of  wedge salad.  It combines sweet and salty together for the perfect combination of flavors.  Very easy to whip up and of course delicious!

Ingredients:

1 head of iceberg lettuce, core removed and quartered

1/2 cup cooked bacon, crumbled

1/2 cup glazed pecans, chopped

1/2 cup blue cheese or gorgonzola cheese, crumbled

For dressing: 

1/2 avocado

1 cup ranch dressing

1/4 cup milk

1 tablespoon fresh chives, chopped

1 tablespoon fresh parsley, chopped

Preparation:

In a blender combine avocado, ranch dressing, milk and herbs.  Blend until smooth. 

To assemble salad place one quarter of lettuce head on a plate.  Sprinkle 1/4 of blue cheese over lettuce wedge.  Next pour on about 1/4 cup of prepared dressing.  Sprinkle 1/4 of the bacon crumbles, and 1/4 of the chopped pecans over the dressing.  Serve immediately.  

Chestnut and Blue Cheese Stuffed Dates with Almonds

This is a very simple and quick appetizer idea for any occaision.  We served these as one of the appetizers before Thanksgiving dinner. 

Ingredients:

20 dates, pitted

20 whole almonds

1/3 cup of chestnuts, roasted and cut into small chunks

1/3 cup of blue cheese, crumbled

Preparation:

Split dates donw the center and carefully remove the pit.  Do not cut date in half.  Stuff 1 or 2 pieces of roasted chestnuts down into the bottom of date, next stuff to the top with blue cheese crumbles.  Lastly, top each date with a whole almond.  Place dates on a lined baking sheet and bake in a 400 degree F. oven for about 7 minutes or until hot and cheese is melted.  Let cool slightly before serving so your guests do not burn their mouths on the hot cheese.

Blue Cheese and Almond Crackers

This is an Ina Garten recipe.  Her recipe calls for walnuts but I didn't have any on hand so I ground up some whole roasted almonds instead.  Really delicious savory shortbread cracker.  Slice crackers thinner to get a crisper cracker, just be careful not to get them too brown when cooking.

Ingredients:

1/4 pound (1 stick) unsalted butter at room temperature

8 ounces blue cheese, crumbled, at room temperature

1 1/2 cups all-purpose flour

1 teaspoon of kosher salt

1 teaspoon freshly ground black pepper

1/2 cup of roasted, ground almonds

1 egg, beaten for egg wash

Preparation:

Using a hand mixer, cream the butter and blue cheese together for 1 minute, or until smooth. With the mixer on low speed at the flour, salt and pepper and mix until it's in large crumbles, about 1 minute.  Add 1 tablespoon of water and mix until combined.

Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days

Meanwhile, preheat the oven to 350 degrees F.

Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.