Amici Gorgonzola Recipe

Roast the shallot

Preheat the oven to 400°F (200°C). Place the peeled and halved shallot on a small piece of foil, cut side up, drizzle with 1 teaspoon olive oil and a pinch of salt. Wrap loosely and roast on a small baking sheet for 20–25 minutes, until very soft and lightly caramelized. Remove and let cool slightly.

Blend the vinaigrette

Place the roasted shallot (including any juices), 2 tablespoons extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, and lemon juice in a small blender or use an immersion blender in a jar. Blend until smooth. While blending, slowly drizzle in the remaining 1 tablespoon olive oil to emulsify. If the dressing is too thick, add up to 1 teaspoon warm water and blend to reach a pourable consistency. Taste and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, adjusting to preference. Set aside to cool to room temperature.

Toast the pine nuts

Place the pine nuts in a small dry skillet over medium heat. Shake or stir frequently for 2–4 minutes until they are fragrant and lightly golden. Immediately transfer to a plate to stop cooking and cool.

Assemble the salad

In a large salad bowl, combine the mixed baby greens and chopped parsley (if using). Scatter the dried cherries evenly over the greens. Crumble the Gorgonzola cheese over the top in small pieces. Add the toasted pine nuts.

Dress and finish

Pour the roasted shallot vinaigrette over the salad — start with about 2 tablespoons and gently toss to coat, then add more in small increments until the greens are lightly but evenly dressed (typically 2–3 tablespoons for 4 servings). Season with salt and freshly ground black pepper to taste. Serve immediately.