Gorgonzola and Walnut Salad
Friday, January 28, 2011
Serves 6.
For Salad:
1 large head romaine lettuce or 2 hearts of romaine lettuce, rinsed, dried and torn into bite-size pieces
1/2 pound Gorgonzola or other blue-veined cheese, crumbled
1 red apple, peeled and chopped
1/2 cup dried cranberries (like Craisins)
For Dressing: (I used a store bought raspberry vinaigrette dressing)**
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1/2 cup walnut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
For Caramelized Nuts:
1 cup coarsely chopped walnuts or pecans
3 Tbs. sugar
To caramelize the nuts: In a dry frying pan combine 1 cup coarsely chopped walnuts or pecans with 3 tablespoons sugar over medium heat. Stir constantly until sugar liquefies and nuts become golden brown; about 4-5 minutes; and remove from heat immediately when sugar is liquefied. Spread nuts on foil and cool. Break apart. (NOTE: Do not add any other fat or liquid to the pan. In order for it to caramelize properly, you want it to be just the sugar and the nuts.)
For dressing: In a small bowl, whisk together all of the dressing ingredients. Refrigerate until ready to serve. (NOTE: Brianna’s Blush Wine Vinaigrette salad dressing (available at most grocery stores) also works wonderfully well with this salad.)
To Serve the Salad: In a large bowl, toss all of the ingredients together. Add enough dressing to coat the entire salad, keeping in mind that a little dressing goes a long way. Top with caramelized nuts just before serving.
Enjoy!
2 comments:
gorgeous salad! i've had something similar to this and LOVED it.
Oh I would love this, bookmarking it for future use!
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