Holiday Gorgonzola Salad Recipe

Candy walnuts

In a small nonstick skillet, combine 3 tablespoons walnuts and 1 tablespoon sugar (not listed in ingredients; use pantry sugar) over medium heat. Stir constantly until sugar melts and coats walnuts, about 3–4 minutes. Spread on parchment to cool and separate pieces. Let cool completely before using.

In a small bowl or jar, add 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, finely minced shallot, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk to combine.

Slowly stream in 1/4 cup extra-virgin olive oil while whisking constantly (or shake vigorously in a lidded jar) until the dressing is emulsified and slightly thickened. Taste and adjust: add up to 1/2 teaspoon lemon juice or a pinch more salt/pepper if desired.

Place 6 cups of mixed salad greens in a large salad bowl. Gently toss to loosen and aerate the leaves.

Add 1 cup halved cherry tomatoes and 1/2 cup thinly sliced red onion to the greens and toss lightly to distribute.

Scatter 1/2 cup dried cranberries over the salad, then sprinkle 3 tablespoons candied walnuts and 3/4 cup crumbled Gorgonzola cheese evenly over the top.

Drizzle about half of the vinaigrette (start with 2–3 tablespoons) over the salad and toss gently to coat. Add more dressing to taste, being careful not to overdress—the salad should be lightly coated so flavors come through.

Taste and finish with optional chopped parsley or chives and a final grind of black pepper. Serve immediately so candied nuts remain crisp.