Buca Di Beppo Apple Gorgonzola Salad with Italian Vinaigrette

Thank you meemoskitchen.blogspot.com

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Ingredients

For the Salad

• 1 granny smith apple (chopped, and sliced for garnish)
• 8 oz romaine lettuce (washed and chopped)
• 2 Tb Gorgonzola cheese (crumbled)
• 2 oz Spiced California Walnuts (chopped .. recipe below)
• 1/4 cup dried cranberries
• 1/2 cup Italian vinaigrette

For the Vinaigrette

• 1/3 cup white wine vinegar
• 3/4 tsp dried oregano
• 1/2 tsp dry mustard
• 1 tsp salt
• 1 pinch black pepper
• 1/8 cup red onion, chopped fine
• 1 1/2 tsp garlic, minced
• 3/4 cup olive oil

Instructions

For the Salad

Make spiced walnuts. (They take roughly an hour) While waiting for walnuts, make the vinaigrette. (This will be best if it sits for at least a half hour) While waiting for walnuts and vinaigrette to sit, slice and chop apple. Chop lettuce and crumble cheese.

Once everything is ready, mix vinaigrette into lettuce. Add chopped apples, 3/4 of the walnuts and 3/4 of theGorgonzola cheese. Toss well. Plate and garnish with remaining walnuts, cranberries, apples and cheese. Serve immediately.

For the Vinaigrette

Combine the vinegar, oregano, dry mustard, salt and pepper in a blender. Add the onion and garlic. Blend together while slowly adding the olive oil. By adding the olive oil slowly, it will emulsify with the other ingredients creating a thicker vinaigrette. Let vinaigrette sit at room temperature for 30 minutes before serving. This is best made shortly before using.

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