Gorgonzola Recipe

1. Wash and prep greens

Place mixed salad greens in a large bowl. If leaves are wet, spin or pat dry so dressing will cling.

2. Dice tomatoes

Core and dice 2 roma tomatoes into roughly 1/2-inch pieces. Add to the bowl with the greens.

3. Slice apple

Core and thinly slice 1 green apple. If desired, toss slices briefly in 1 teaspoon lemon juice to prevent browning; otherwise add directly to the bowl.

4. Add cheese and walnuts

Crumble 3 oz Gorgonzola and sprinkle over the greens. Scatter 3 tablespoons toasted ground walnuts across the salad.

5. Season

Season the assembled salad lightly with 1 teaspoon coarse salt and 1 teaspoon freshly cracked black pepper (or to taste).

6. Toast and grind walnuts (if not using pre-toasted): place 3–4 tablespoons walnut halves in a dry skillet over medium heat. Toast, stirring or shaking the pan, until fragrant and lightly browned, 3–4 minutes. Let cool slightly, then finely chop or pulse in a food processor until coarsely ground. Reserve about 1 tablespoon for the dressing and 3 tablespoons for sprinkling on the salad.

7. Whisk the vinaigrette: in a small bowl or jar, combine 2 tablespoons walnut oil, 6 tablespoons extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic (optional), 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add 1 tablespoon toasted ground walnuts and whisk vigorously until emulsified (or secure a lid on the jar and shake until combined). Taste and adjust seasoning or acidity as needed.

8. Dress the salad: drizzle about half of the vinaigrette (approximately 3–4 tablespoons) over the salad and toss gently with tongs until evenly coated. Add more vinaigrette as desired, tossing again to combine. The goal is a light even coating that enhances the greens without soaking them.

9. Plate and finish: transfer salad to individual plates or a serving bowl. Garnish with the reserved sliced green apple arranged on top, remaining toasted ground walnuts scattered for crunch, extra crumbles of Gorgonzola if desired, and a final grind of black pepper. Serve immediately.