Apple Gorgonzola Salad With Balsamic Vinaigrette

Name: Apple Gorgonzola Salad With Balsamic Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 16 serving(s)
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

Submitted by Cook4_6

"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!"

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photo by breezermom

Ready In:: 25mins
Ingredients:: 17
Serves:: 16

ingredients

Salad
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)
Dressing
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

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.
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.
Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
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.
Combine salad and dressing, serve.

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Reviews

Absolutely wonderful! A great combination of sweet, salty, and savory....all on top of a bed of greens. I used a mix of romaine and baby spring greens. The dressing is wonderful, and I immediately went ahead and made more to serve on other salads. Thanks for sharing! Made for Photo Tag game.

breezermom

RECIPE SUBMITTED BY

Cook4_6

United States

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.

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