Apple Gorgonzola Salad With Balsamic Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 16 |
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My take on the apple gorgonzola salad at Buca di Beppo. I have also made the dressing using Apple Cider Vinegar in place of the Balsamic with excellent results. It is a family and friend favorite! Ingredients:
16 ounces romaine lettuce (i prefer spring mix or artisan lettuces) |
2 granny smith apples, chopped |
1 cup walnuts, toasted |
1/4 cup dried cranberries |
1/2 cup gorgonzola, crumbled |
1/4 lb prosciutto (baked and crumbled) (optional) |
1 1/2 teaspoons anchovy paste |
1/3 cup balsamic vinegar |
3 tablespoons water |
1 teaspoon oregano, dried |
3/4 teaspoon pepper |
3/4 teaspoon salt |
1 garlic clove, minced |
1 tablespoon sugar |
2 tablespoons cornstarch |
1/4 cup parmesan cheese, grated |
1 cup olive oil |
Directions:
1. If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
2. To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
3. Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
4. To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
5. Combine salad and dressing, serve.
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