Winter salads remain a staple in my house; I love the sharp, slightly bitter flavors of heartier greens like kale and Belgian endive. Rounding out this salad are lighter flavors from the crisp green apple, warm roasted grapes, toasted hazelnuts and – the real showstopper – Danish blue cheese, with a nutty flavor and beautiful blue-veined streaking. If you can’t find imported Danish blue cheese near you, seek an Italian Gorgonzola for similar qualities.


Serves 4 to 6


  • ¼ cup olive oil
  • ⅛ cup sherry vinegar
  • 1 Tbsp yogurt
  • 2 Tbsp honey
  • salt and freshly ground black pepper, to taste


  • 1 cup red seedless grapes, rinsed
  • 1 Tbsp olive oil
  • salt and freshly ground black pepper, to taste
  • ½ head Napa cabbage, thinly sliced
  • 2 Belgian endives, cleaned, sliced in half and quartered
  • 1 Granny Smith apple, quartered, deseeded and thinly sliced
  • ½ cup blue cheese
  • ½ cup toasted hazelnuts

Preparation – Dressing | In a small bowl, whisk together all ingredients, and season with salt and pepper to taste. Set aside.

Preparation – Salad | In a small bowl, toss grapes with oil, and season with salt and pepper to taste. In a small sauté pan over medium-high heat, add grapes and cook for 3 to 5 minutes or until blistered and slightly caramelized. Set aside to cool slightly.

In a large serving bowl, add remaining ingredients and season with salt and pepper to taste. Add blistered grapes and toss with dressing. Serve immediately.

Amanda Elliott is the chef at Peachtree Catering (peachtreebanquet.com) in Columbia, Missouri, and authors the website Rustic Supper (rusticsupper.com), where she shares recipes centering on the idea of the communal table and embracing the heritage of food through travel. She also hosts a series of pop-up dinners in Columbia called Sunday Suppers.