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Apple Mixed Green Salad, Pomegranate, Blue Cheese, and Date Balsamic Vinaigrette
Date: April 9, 2016
  • For the Salad:
  • 4 whole Belgian endives
  • 4 whole baby romaine
  • 6 cups (about 8 ounces) baby arugula leaves
  • 4 ounces crumbled Gorgonzola, Stilton, or Cabrales
  • 4 ounces seeds from 1 medium pomegranate
  • 3 tart apples, core and skins on
  • For the Vinaigrette:
  • 3 tablespoons date balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
Preparation Steps:
  1. Make the vinaigrette:
  2. In a medium bowl combine gate vinegar, olive oil and salt and pepper.
  3. Place bowl on top of kitchen towel rolled into a ring to keep it steady, and slowly pour olive oil into bowl while whisking constantly.
  4. Vinaigrette should form a semi-stable emulsion. Season to taste with salt and pepper, then aside in the fridge.
  5. To serve:
  6. Trim bottoms of endives & separate into individual leaves.
  7. Rinse and spin dry arugula leaves in a salad spinner.
  8. Combine greens in a large bowl and drizzle with vinaigrette.
  9. Coat the apple slices with some of the vinaigrette.
  10. Gently toss with hands until evenly coated with vinaigrette. Taste and add more vinaigrette or salt and pepper as necessary.
  11. Add the cheese and pomegranate and toss briefly. Season to taste with salt and pepper.

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”