With its elegant composition of contrasting flavors and textures, this mache salad brings together peppery greens, luscious fruit, and bold cheese in a harmony of seasonal freshness. Sweet, savory, and tangy notes collide beautifully in each forkful. Whether served as the centerpiece of a refined brunch or as a vibrant first course at a dinner gathering, it offers both visual sophistication and culinary delight.
Ingredient Breakdown
The green foundation of this salad is a blend of machê and baby arugula. Machê, known for its soft, velvety leaves and subtle nutty flavor, provides a tender base that doesn’t overpower. In contrast, baby arugula adds a gentle peppery bite, infusing the salad with brightness and dimension. Together, these greens form a balanced canvas that complements bold toppings without fading into the background.
Sweetness is introduced through diced dried figs and thin slices of a crisp red apple, such as Gala or Granny Smith. The figs lend a chewy texture and concentrated honeyed flavor, while the apple slices offer a fresh snap and tart contrast. This pairing builds a nuanced sweetness that punctuates the greens with vibrant character.
The vinaigrette brings a fruity depth, blending extra virgin olive oil with strawberry-infused balsamic vinegar and finely sliced shallots. The result is a dressing that’s bright, slightly tangy, and softly aromatic — ideal for coating delicate greens without overwhelming them.
To finish, wedges of Stilton are nestled into the salad. Stilton’s creamy, crumbly texture and sharp blue cheese tang create a bold counterpoint to the sweetness of the fruit. It’s a classic ingredient in refined salads, chosen here for its ability to unify the dish with richness and sophistication.
Step-by-Step Preparation Guide
Begin with the vinaigrette. In a small bowl, combine the thinly sliced shallots with the strawberry-infused balsamic vinegar and extra virgin olive oil. Whisk until the dressing becomes glossy and well-emulsified. This step allows the shallots to soften and infuse the vinaigrette with gentle, savory undertones.
Next, in a large bowl, gather the machê, baby arugula, diced figs, and apple slices. When combining the ingredients, be gentle — the tender leaves bruise easily and should be tossed with care. Add the vinaigrette slowly, using just enough to lightly coat the salad while maintaining the integrity of each component.
To plate, transfer the dressed salad to a wide platter or arrange it in individual shallow bowls. Nestle the Stilton wedges on top just before serving. Their placement should be even and thoughtful, so each guest receives a share of the creamy, tangy richness with every portion.
Recipe Tips & Frequently Asked Questions
How to keep apples from browning:
Once sliced, apples can be quickly tossed in a splash of lemon juice or apple cider vinegar to prevent oxidation. This trick preserves their color and keeps the presentation crisp.
Best practices for slicing Stilton neatly:
Use a sharp knife dipped in warm water for cleaner cuts. Patting the cheese dry before slicing also reduces crumbling and gives each wedge a tidy, defined edge.
Adjusting vinaigrette sweetness to taste:
If the strawberry balsamic is too sweet or too mild, adjust with a dash of regular balsamic or a drop of honey. The goal is balance — sweet, tangy, and bright without being cloying.
Preparing ahead: What components can be made in advance:
The vinaigrette can be made up to two days ahead and stored in the refrigerator. Apples should be sliced just before serving, but greens and figs can be prepped and chilled a few hours in advance for quick assembly.
What to Serve With This Recipe
This salad pairs beautifully with warm dishes that bring comfort and contrast. Consider serving it alongside a bowl of creamy root vegetable soup or roasted carrots glazed with herbs. The salad’s freshness cuts through richness, balancing out the meal.
For a rustic touch, offer slices of crusty baguette or thick sourdough with whipped butter or soft cheeses. These simple additions elevate the salad into a light, satisfying lunch.
On the beverage side, a dry white wine like Sauvignon Blanc or a sparkling rosé complements the cheese and fruit while enhancing the salad’s freshness. For a non-alcoholic option, consider a chilled herbal iced tea with notes of berry or mint.
As a starter, this salad sets the stage for entrées like grilled chicken, duck breast, or even a vegetarian risotto. It cleanses the palate while preparing it for richer main dishes.
Creative Variations
To tailor this salad to different preferences or pantry contents, there are several inspired variations to explore. Swap out the Stilton for a more mellow cheese like goat, blue brie, or even a soft Gorgonzola if you’re craving something less intense. Each alternative brings its own texture and richness.
Add toasted walnuts, pecans, or hazelnuts for a satisfying crunch that contrasts the soft greens and creamy cheese. Nuts also add earthiness that pairs wonderfully with the fruity vinaigrette.
If figs aren’t available, try substituting with fresh strawberries, pomegranate seeds, or poached pears for a seasonal twist. These options keep the balance of sweetness while bringing a new flair to the salad.
To experiment with the greens, consider a mix of spinach, frisée, or baby kale. These provide different textures and flavors while keeping the salad rooted in leafy freshness.
This mache salad is a masterclass in contrast — tender greens meet bold cheese, chewy fruit pairs with crisp apple, and a sweet vinaigrette binds it all with finesse. It’s a dish that feels as at home on a dinner party table as it does in a casual afternoon spread. Effortless to prepare yet richly layered in taste, it’s a recipe that invites creativity, variation, and most of all, enjoyment.
Ingredients
6 oz. Stilton cheese, sliced into 8 wedges
4 Tbsp. diced dried figs
4 cups baby arugula
4 cups of machê
2 Tbsp. Seasons Family Reserve Extra Virgin Olive Oil
1 large crisp red apple, such as Gala or Granny Smith, thinly sliced
1/2 shallot, thinly sliced
4 Tbsp. Seasons Strawberry Infused Balsamic Vinegar
Instructions
In a small bowl, whisk together the thinly sliced shallot, Seasons Family Reserve Extra Virgin Olive Oil, and Seasons Strawberry Infused Balsamic Vinegar until well blended. Set the vinaigrette aside to allow the flavors to meld.
In a spacious mixing bowl, combine the machê, baby arugula, diced dried figs, and apple slices. Drizzle the prepared vinaigrette over the greens and fruit, gently tossing to ensure a light, even coating without bruising the delicate leaves.
Arrange the dressed salad on a large serving platter or divide among individual plates. Just before serving, place the Stilton wedges on top, spacing them evenly to provide a rich, tangy contrast in every bite.
Mache Salad Recipe
Ingredients
- 6 oz. Stilton cheese sliced into 8 wedges
- 4 Tbsp. diced dried figs
- 4 cups baby arugula
- 4 cups of machê
- 2 Tbsp. Seasons Family Reserve Extra Virgin Olive Oil
- 1 large crisp red apple such as Gala or Granny Smith, thinly sliced
- 1/2 shallot thinly sliced
- 4 Tbsp. Seasons Strawberry Infused Balsamic Vinegar
Instructions
- In a small bowl, whisk together the thinly sliced shallot, Seasons Family Reserve Extra Virgin Olive Oil, and Seasons Strawberry Infused Balsamic Vinegar until well blended. Set the vinaigrette aside to allow the flavors to meld.
- In a spacious mixing bowl, combine the machê, baby arugula, diced dried figs, and apple slices. Drizzle the prepared vinaigrette over the greens and fruit, gently tossing to ensure a light, even coating without bruising the delicate leaves.
- Arrange the dressed salad on a large serving platter or divide among individual plates. Just before serving, place the Stilton wedges on top, spacing them evenly to provide a rich, tangy contrast in every bite.
