Overhead view of Waldorf Salad in a round bowl next to a plate of cheese and a glass of of red wine.

Waldorf Salad with Ontario Blue Cheese

Name: Waldorf Salad with Ontario Blue Cheese
Ingredients: ½ cup (125 g/350 mL) canola oil; salt and pepper; 3 cups (750 g) brussel sprouts, cleaned and halved; 1 cup (250 g) brussel sprouts, thinly shaved (on a mandolin or with a knife); 1 clove garlic; 1 tbsp (20 g/15 mL) local maple syrup; 2 tsp (5 g/5mL) dijon mustard; 2 tbsp (20 g/5 mL) white wine vinegar; 6 cups (1500 g) baby kale; 1 large bunch seedless concord grapes; ¼ cup (60 g) pumpkin seeds, toasted and salted; ¼ cup (60 g) dried cherries; ½ cup (125 g) Ontario blue cheese, crumbled into large pieces

Ricky + Olivia Sep 15 2021

Inspired

35 min

Serves 4

This dish by chef Olivia Simpson of chef duo Ricky+Olivia delivers the experience of a crisp autumn walk on a plate. Featuring The Celtic Blue cheese handcrafted by Glengarry Fine Cheese of Lancaster, Ontario in combination with crunchy fall greens and sweet concord grapes. Unlock the creamy, buttery flavours of The Celtic Blue with your choice of VQA Ontario Pinot Noir.

Chef Olivia shares, “This is one of my go-to autumn salads. It’s hearty and features some amazing Ontario ingredients. I love including brussels sprouts in as many dishes as possible when they are in season and love to crumble cheese on top for an extra indulgent touch, especially blue cheese. This is an all-Ontario play on the classic and elegant Waldorf salad and is a great addition to any harvest table.”

The Celtic Blue

One of Ontario's most celebrated artisan cheeses, Glengarry Fine Cheese's The Celtic Blue is a soft creamy blue cheese, with delicate blue veining and a limestone coloured natural rind developed by specific ripening cultures. Aged two to three months, the typical blue taste is mild, softened by a nice buttery aroma.

Wine Pairing

Pair this exquisite dish with any VQA Ontario Pinot Noir.

Please enjoy responsibly.

Prep 10 MIN

Cook 25 MIN

Method

Step 1

Preheat the oven to 375 degrees F.

Step 2

In a medium bowl, toss halved brussel sprouts in 2 tablespoons to a ¼ cup of oil to generously coat. Season with salt and pepper and spread evenly on a baking sheet. Roast in the oven for 20-25 minutes, or until brussel sprouts are tender and golden. Remove from the oven and let cool to room temperature.

Step 3

In a small bowl, grate 1 clove of garlic. Whisk in maple syrup, dijon mustard, vinegar, and ¼ cup (60g) oil. Season with salt and pepper.

Step 4

In a medium salad bowl combine raw and roasted brussel sprouts, add in kale and dress until desired amount coats the salad.

Step 5

Platter the brussel sprouts and kale. Top with pumpkin seeds, concord grapes, dried cherries, and blue cheese.

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Written By

Ricky + Olivia

Chef Duo

Ricky gravitated towards athletics and sports instead of academics in school. Through athletics, he developed leadership skills that he now uses in the kitchen. “Being a good captain and teammate translates to being a good leader and chef, It’s like being part of a team again. But most importantly, I was always told girls love a guy that can cook, so that pretty much made my decision for me…” After 3 years at Hawthorne, Ricky joined his then Sous Chef Olivia Simpson in a partnership role at AFT Kitchen and Bar. Eventually they felt like they needed to create their own path, which is why they decided to create their own start-up: Ricky+Olivia.

Similar to most chefs, Olivia cooked at home quite often with her family. Her mom’s side of the family is Eastern European and food was always the main event at their gatherings. She developed a true appreciation of how to connect with people through food and different cultures. She has worked in many kitchens in Toronto, some including; Bar Buca, Oliver & Bonacini Catering, Saturday Dinette and Hawthorne Food and Drink. Olivia also travelled and lived in New York City, staging and working in some of New York’s finest; including Dirt Candy, Mission Chinese, and Blue Hill Stone Barns.

Ricky + Olivia

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