Gorgonzola Apple and Walnut Salad Recipe
Ingredients
| Salad oil | 5 Tablespoon | |
| Soy sauce | 1 Teaspoon | |
| Salt | 3/8 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Walnut halves | 1 Cup (16 tbs) | |
| Walnut oil | 1/4 Cup (16 tbs) | |
| 2 tablespoons each white wine vinegar and lemon juice | ||
| Dijon Mustard | 2 Teaspoon | |
| Ground white pepper | 1 Dash | |
| 2 large tart green apples | ||
| 1 large head romaine or green leaf lettuce, rinsed and crisped | ||
| 3 ounces (85 g) crumbled | ||
| Gorgonzola cheese | ||
Directions
In an 8-inch (20-cm) square baking pan, combine 1 tablespoon of the salad oil, soy sauce, 1/4 teaspoon of the salt, ginger, and garlic powder.
Add walnuts and stir to coat.
Spread nuts in a single layer.
Bake in a 250°F (120°C) oven, stirring occasionally, until crisp and browned (about 30 minutes).
Let cool on paper towels.
If made ahead, store airtight at room temperature for up to 1 week.
In a small bowl, combine remaining salad oil, walnut oil, vinegar, lemon juice, mustard, pepper, and remaining salt; blend well and set aside.
Core and thinly slice apples.
Tear lettuce into bite-size pieces.
Combine lettuce and apples in a serving bowl.
Mix dressing again and pour over salad.
Mix gently.
Sprinkle with walnuts and cheese.
Add walnuts and stir to coat.
Spread nuts in a single layer.
Bake in a 250°F (120°C) oven, stirring occasionally, until crisp and browned (about 30 minutes).
Let cool on paper towels.
If made ahead, store airtight at room temperature for up to 1 week.
In a small bowl, combine remaining salad oil, walnut oil, vinegar, lemon juice, mustard, pepper, and remaining salt; blend well and set aside.
Core and thinly slice apples.
Tear lettuce into bite-size pieces.
Combine lettuce and apples in a serving bowl.
Mix dressing again and pour over salad.
Mix gently.
Sprinkle with walnuts and cheese.
Chef
