I love a good salad, but usually get kind of lazy after making the main dish and just have one of the kids throw together a pre-made salad mix. Every once in while, though, I get the urge for something different...something good...something like this salad recipe from my friend Jenny. I loved the contrast of the sweet and crunchy nuts, with the cool, crisp lettuce, and the soft, tangy cheese. It's easy enough to serve on a weeknight and special enough to serve for guests.
Serves 6.
For Salad:
1 large head romaine lettuce or 2 hearts of romaine lettuce, rinsed, dried and torn into bite-size pieces
1/2 pound Gorgonzola or other blue-veined cheese, crumbled
1 red apple, peeled and chopped
1/2 cup dried cranberries (like Craisins)
For Dressing: (I used a store bought raspberry vinaigrette dressing)**
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1/2 cup walnut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
For Caramelized Nuts:
1 cup coarsely chopped walnuts or pecans
3 Tbs. sugar
To caramelize the nuts: In a dry frying pan combine 1 cup coarsely chopped walnuts or pecans with 3 tablespoons sugar over medium heat. Stir constantly until sugar liquefies and nuts become golden brown; about 4-5 minutes; and remove from heat immediately when sugar is liquefied. Spread nuts on foil and cool. Break apart. (NOTE: Do not add any other fat or liquid to the pan. In order for it to caramelize properly, you want it to be just the sugar and the nuts.)
For dressing: In a small bowl, whisk together all of the dressing ingredients. Refrigerate until ready to serve. (NOTE: Brianna’s Blush Wine Vinaigrette salad dressing (available at most grocery stores) also works wonderfully well with this salad.)
To Serve the Salad: In a large bowl, toss all of the ingredients together. Add enough dressing to coat the entire salad, keeping in mind that a little dressing goes a long way. Top with caramelized nuts just before serving.
Enjoy!
Click here for printable recipe.
Serves 6.
For Salad:
1 large head romaine lettuce or 2 hearts of romaine lettuce, rinsed, dried and torn into bite-size pieces
1/2 pound Gorgonzola or other blue-veined cheese, crumbled
1 red apple, peeled and chopped
1/2 cup dried cranberries (like Craisins)
For Dressing: (I used a store bought raspberry vinaigrette dressing)**
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1/2 cup walnut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
For Caramelized Nuts:
1 cup coarsely chopped walnuts or pecans
3 Tbs. sugar
To caramelize the nuts: In a dry frying pan combine 1 cup coarsely chopped walnuts or pecans with 3 tablespoons sugar over medium heat. Stir constantly until sugar liquefies and nuts become golden brown; about 4-5 minutes; and remove from heat immediately when sugar is liquefied. Spread nuts on foil and cool. Break apart. (NOTE: Do not add any other fat or liquid to the pan. In order for it to caramelize properly, you want it to be just the sugar and the nuts.)
To Serve the Salad: In a large bowl, toss all of the ingredients together. Add enough dressing to coat the entire salad, keeping in mind that a little dressing goes a long way. Top with caramelized nuts just before serving.
Enjoy!
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