Gorgonzola & Apple Recipe

Toast and Candy Walnuts

Line a small baking sheet with parchment or silicone. In a small nonstick skillet over medium heat, combine 2 tbsp sugar and 1 tbsp water. Stir until sugar dissolves and mixture begins to simmer, about 1–2 minutes. Add 1 cup walnuts and 1 tsp unsalted butter; toss constantly with a wooden spoon or silicone spatula so the sugar coats the nuts evenly. After about 2–3 minutes the syrup will thicken and crystallize on the nuts; continue stirring to avoid burning.

When nuts are glossy and sugar has mostly crystallized (about 3–4 minutes total), stir in 1 tsp smoked paprika, 1 tsp cayenne pepper and 1 tsp fine sea salt, coating evenly. Immediately transfer the nuts to the prepared baking sheet in a single layer to cool. Break any large clusters once cooled. Yield: about 1 cup candied spicy walnuts. Cool completely before adding to salad (about 10–15 minutes).

Emulsify Dressing

In a small bowl or jar combine 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey and 1 tbsp minced shallot. Whisk together, then slowly drizzle in 3 tbsp extra-virgin olive oil while whisking vigorously until emulsified. Season with 1 tsp salt and 1 tsp freshly ground black pepper to taste. Taste and adjust acidity or sweetness by adding an extra 1/2 tsp honey or 1/2 tsp vinegar if desired. Refrigerate up to 2 days; whisk again before using.

Prepare apples: core and thinly slice 1 apple. To prevent browning, toss slices briefly with a teaspoon of the vinaigrette or a squeeze of lemon if desired (optional).

In a large mixing bowl, place 6 cups mixed salad greens. Add 1/4 cup dried cherries and the sliced apple. Crumble 3 oz Gorgonzola over the greens.

Add about 3/4 to 1 cup of the cooled spicy candied walnuts to the salad (reserve a small handful for garnish if desired). Drizzle the prepared balsamic vinaigrette over the salad — start with about 2 tablespoons and toss gently; add more dressing to taste (expect to use roughly 2–3 tbsp).

Toss gently until ingredients are evenly coated. Divide onto plates or a large platter. Garnish with the reserved walnuts and a few extra crumbles of Gorgonzola. Serve immediately.