Blue Cheese and Walnut Salad with Simple Blue Cheese Vinaigrette

There are some salads that completely steal the show and this Cheese and Walnut Salad is one of them!

When I want something simple but bold, this is my go-to. Creamy blue cheese, crunchy toasted walnuts, crisp romaine, and a bright vinaigrette that comes together in minutes. It’s rich, vibrant, salty, and perfectly balanced.

One thing I always say when making a vinaigrette: use a really good extra virgin olive oil. It makes a huge difference in flavor, especially in simple recipes like this, where every ingredient matters.

This salad is a perfect accompaniment alongside grilled meats, roast chicken, or just on its own when you’re craving something fresh but satisfying.

Ingredients

For the Blue Cheese Vinaigrette:

• 5 tablespoons extra virgin olive oil

• 1 tablespoon red wine vinegar

• 1/8 pound blue cheese

• Salt and pepper, to taste

For the Salad:

• 2 heads baby romaine

• Remaining blue cheese

• Toasted walnuts, coarsely chopped

How to Make Blue Cheese and Walnut Salad

Step 1: Make the Dressing

In a bowl, combine the extra virgin olive oil and red wine vinegar.

Add 1/8 pound of the blue cheese and whisk until the cheese begins to break down and incorporate into the dressing. Season with salt and pepper to taste.

The dressing should be slightly creamy with small bits of blue cheese throughout.

Step 2: Prepare the Lettuce

Wash and dry the baby romaine thoroughly. Chop or tear into bite-sized pieces and place into a large bowl.

Step 3: Dress the Salad

Pour the vinaigrette over the romaine and toss gently until the leaves are evenly coated.

Step 4: Finish with Toppings

Add the remaining blue cheese and the toasted walnuts. Toss lightly once more or sprinkle over the top for presentation.

Serve immediately.