Apple And Gorgonzola Cheese Salad Food

APPLE GORGONZOLA SALAD (BUCA DI BEPPO COPYCAT)

Steps:

• Start by making the candied walnuts. Preheat your oven to 225. Line a large baking sheet with foil.
• In a medium bowl, whisk together the egg white and water until foamy, about 30 seconds.
• Add the walnuts and stir to coat.
• Add the walnuts to a strainer in your sink. Try to prop it up on something so that the walnuts can drain, and leave it there for 2-3 minutes.
• Meanwhile in a large ziplock, shake together sugar, cinnamon, and allspice. Add the egg white-coated walnuts, seal, and shake. Make sure they all get coated really well.
• Dump the walnuts on the prepared pan and spread them out in a single layer, breaking up clumps.
• Bake at 225 for 1 hour. Stir every 15 minutes.
• Remove from the oven and let cool completely.
• In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, garlic, and red onion (if you think you can eyeball it pretty well, you don't have to finely mince it first, just throw in what looks like it will be 2 tablespoons minced. Be conservative!)
• Blend together. Open the spout while the blender is running and slowly pour in 3/4 cup olive oil. Set aside.
• Wash and chop the lettuce into bite size pieces, drying it in a salad spinner if you have one. (I love my salad spinner. It's so fun!)
• Core the apples. Chop one into bite size pieces, and thinly slice the other one. Put them immediately in a medium bowl with the lemon juice, stirring to coat. (This is to prevent browning, and is only necessary if you are interested in pretty presentation.)
• Add all the romaine to a large serving bowl. Add at least 1/2 cup of the dressing, or more. Stir to coat. Add the chopped apples, 1/2 to 1 cup candied walnuts, most of the gorgonzola, and most of the cranberries. Toss together.
• Top the salad with additional walnuts, gorgonzola, and cranberries. Layer the sliced apples on top however you like.

APPLE AND GORGONZOLA SALAD

Steps:

• In a small bowl, whisk the cream, vinegar, salt and pepper. Stir in the apple and cheese. Cover and refrigerate for at least 1 hour., Divide endive between two plates; top with apple mixture.

APPLE AND GORGONZOLA CHEESE SALAD

Steps:

• Coat the apples with the lemon juice and set aside. Place the carrot slices and mixed greens on a platter. Top with the onion and set aside. (function() { var a="",b=[ "adid=ada-foodhub-3-129422237", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

APPLE GORGONZOLA SALAD

Steps:

• Whisk together the egg white, apple juice concentrate, cider vinegar, balsamic vinegar, Dijon mustard, and olive oil to make the dressing.
• Whisk well for about 1 minute. Season with salt and pepper; set aside.
• Toss the salad ingredients together. Drizzle dressing over the top of salad. Serve immediately.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

ARUGULA SALAD WITH PEARS AND GORGONZOLA

Steps:

• In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
• Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

APPLE, PECAN AND GORGONZOLA SIDE SALAD

Steps:

• Arrange apples on 4 salad plates.
• Sprinkle with nuts and cheese.
• Drizzle with dressing.

ENDIVE AND GORGONZOLA SALAD

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
• In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
• Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
• Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.

FENNEL, APPLE, AND GORGONZOLA SALAD

Steps:

• Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss.
• Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer.
• Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.

SPINACH SALAD WITH GORGONZOLA CHEESE

Steps:

• Cut stems from spinach and wash and spin dry.
• Chop the apple into small bite size pieces and place in a covered storage bowl or resealable bag.
• Add the lemon juice to the apples and set aside.
• Add the chopped apricots, raisins, broccoli florets and sunflower seeds to the spinach.
• Just before serving add the chopped apples and crumbled gorgonzola cheese.
• Add enough dressing to lightly coat. You will have extra dressing left over, but it keeps well.
• Add salt and pepper to taste.
• Dressing.
• Combine the Enova Salad Oil or light olive oil, honey and Balsamic Vinegar.

PEAR & GORGONZOLA SALAD

Steps:

• To make Vinaigrette------------------.
• Mix vinegar, salt, mustard in a blender or food processor.
• Very slowly pour in the oil while processor is on.
• Process until an emulsion forms.
• Taste and adjust seasoning.
• Add shallots& pepper.
• Best to make it fresh but may be stored for a few days in the fridge.
• ---Salad-----------------------.
• Toss greens with most of the vinaigrette.
• Divide among 4 plates.
• Decorate with pear slices and crumbled cheese.
• Coarsely chop the walnuts and put on top of salad.
• Drizzle the last of the vinaigrette over top.

APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• 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.

APPLE, PECAN, AND BLUE CHEESE SALAD WITH DRIED CHERRIES

Steps:

• Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
• In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
• Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

GORGONZOLA CHEESE SALAD

Steps:

• Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
• In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.