Orange Fig And Gorgonzola Salad Food

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

ARUGULA-FIG SALAD WITH CREAMY GORGONZOLA

Steps:

• Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
• Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

CELERY, FIG, AND GORGONZOLA SALAD

Steps:

• Place celery in a large bowl with enough ice water to cover. Transfer bowl to refrigerator; let soak overnight.
• Drain celery and place in a colander set over a large bowl in the refrigerator; let drain at least 2 hours.
• Combine, gorgonzola, honey, olive oil, and lemon juice in a large nonreactive bowl. Season with salt and pepper; add celery and toss. Divide salad evenly among four plates.

FIG & ORANGE MUFFINS

Steps:

• Preheat oven to 400°F and spray 12 cup muffin pan with non-stick cooking spray.
• In large bowl stir together flour, baking soda and salt.
• In large mixer bowl cream butter and sugar. Add eggs and beat until fluffy.
• Dice figs into 1/4 inch or smaller pieces by hand or in a food processor fitted with the metal blade.
• Stir figs and orange zest into creamed butter mixture; stir in yogurt. Add fig mixture all at once to dry ingredients and stir just until moistened.
• Divide batter among prepared muffin cups. Bake in 400° F oven 15 to 17 minutes or until done.

ORANGE, FIG, AND GORGONZOLA SALAD

Steps:

• Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.

GRILLED FIG & ARUGULA SALAD WITH GORGONZOLA TOASTS

Steps:

• Preheat the grill.
• To make the FIGS: Thread 4 fig halves lengthwise on each skewer, coat the figs with cooking spray.
• Place fig kabobs on the grill rack and and grill 4 minutes on each side. Let cool a little bit then remove from the skewers.
• To make the SALAD DRESSING: Combine the balsamic vinegar, olive oil, salt and pepper together in a small bowl.
• SALAD: Mix the spinach and arugula in a large bowl.
• Add the dresing, toss gently to coat.
• Divide the mixture evently among 8 serving plates, then top with the figs and Boston lettuce leaves, sprinkle with green onions.
• TOASTS: Combine the cheese and butter in a small bowl, stir until well-blended.
• Grill the bread slices 5 minutes on each side or until golden, let cool.
• Spread 1 tsp cheese mixture on each slide and serve with each salad.
• 1 serving = 1 cup salad, 1 lettuce leaf, 3 fig halves, and 1 gorgonzola toast.

FIG, PROSCIUTTO, GORGONZOLA SALAD

Steps:

• Combine first 4 ingredients in a small saucepan; bring to a boil.
• Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.
• Heat a large nonstick skillet over medium-high heat.
• Add prosciutto; sauté 3 minutes or until lightly browned.
• Arrange 4 fig halves on each of 6 salad plates.
• Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction.
• Serve immediately.