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Apple Gorgonzola Salad With Balsamic Vinaigrette

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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!”
READY IN:
25mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

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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