Gorgonzola & Baby Spinach Recipe

Prep spinach and tomatoes

Rinse and thoroughly dry 6 cups baby spinach; spin in a salad spinner or pat with paper towels. Halve 1 cup cherry tomatoes lengthwise and place in a large mixing bowl.

Slice onion

Thinly slice 1/4 cup red onion into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding.

Crumble cheese

Crumble 3 ounces Gorgonzola and set aside at room temperature so it softens slightly for easier mixing.

Cook 4 slices bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain and cool; reserve 1 teaspoon of the bacon fat to add to the vinaigrette if desired. Once cool, chop or crumble the bacon into bite-sized pieces.

To make candied walnuts: in a small nonstick skillet over medium heat, combine 1/2 cup walnut halves with 2 tsp granulated sugar and a pinch of salt. Toast and stir frequently until the sugar melts and coats the nuts, about 3–4 minutes. Spread on parchment to cool and separate. Allow to cool completely before using.

In a jar or small bowl, combine 1.5 tbs balsamic vinegar, 3 tbs extra-virgin olive oil, 1/2 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper. If you saved bacon fat, add up to 1 tsp for extra savory flavor. Secure lid and shake vigorously or whisk until emulsified. Taste and adjust seasoning — add a bit more honey if you prefer sweeter, or more vinegar for brightness.

Add the dried baby spinach to the bowl with the halved cherry tomatoes and drained red onion slices. Crumble the cooked bacon and scatter over the greens. Add the candied walnuts and crumbled Gorgonzola.

Drizzle about half of the vinaigrette over the salad (reserve the rest for serving). Toss gently but thoroughly so the spinach is evenly coated and ingredients are distributed. Taste and add more vinaigrette if desired.

Finish with optional lemon zest and a light sprinkle of flaky sea salt to taste. Serve immediately.