Chef Sammy Monsour


NOVEMBER 3, 2022





Prep Time

10 mins

Cook Time

0 mins

This recipe by Chef Sammy Monsour is from our collaboration with Element Hotels and is inspired by the Element Bend.

Oregon’s breathtaking beauty and geography lay the ground for its world-class farms and artisans. As the seasons change, the crops follow, but fortunately, our favorite foods are readily available year-round! Local staple crops including huckleberries, hazelnuts, and apples create a harmonious melody of seasonal joy. The Farmstand’s crisp and hearty lettuces are just what this salad needs to hold up against Roque Creamery’s robustly rich Smokey Blue. There are few activities more picturesque than Autumn leaf-peeping in the Pacific Northwest, and this bowl aims to take you there—with or without hiking boots.


2 c

dappled butter lettuce, cut into 1" strips

2 c

baby lettuce mix, cut into 1" strips

2 c

classic butter lettuce, cut into 1" strips

2 c


1 tsp

thyme, finely chopped

1 tsp

oregano, finely chopped

2 c

prepared quinoa (or 2/3 c raw quinoa, cooked per package instructions)


honeycrisp apple, core removed and medium diced

4 ounces

Rogue Creamery Smokey Blue

2 Tbsp

local raw honey

2 Tbsp

toasted hazelnut oil

2 Tbsp

wild huckleberry balsamic vinegar (plus more to drizzle)

to taste

salt and pepper

Step 1

In a large mixing bowl, gently mix all ingredients except for blue cheese and thyme.

Step 2

Season to taste with salt and pepper. Add more oil or vinegar if desired.

Step 3

Divide amongst four plates. Finish each salad with approx. 1 ounce of crumbled blue cheese, ¼ teaspoon thyme, and a drizzle of balsamic.