Tossed Green Salad with Gorgonzola and Cranberries
A fresh crisp salad of lettuce, greens, sweet dried cranberries, walnuts and creamy Gorgonzola cheese. The salad is tossed with a champagne vinaigrette made with champagne vinegar, walnut oil and honey.
Servings: 8 Servings
Ingredients
For the Salad:
- 5 ounces Butter lettuce 1 package
- 7 ounces Little Gem lettuce 1 head, torn in small pieces
- 2 cups frisée lettuce torn from the center of the head
- ½ medium red onion thinly sliced
- 8 ounces dried cranberries
- 1 cup toasted walnut halves
- 5 ounces Gorgonzola cheese
For the Champagne Vinaigrette:
- 2 cloves garlic grated
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt
- Pinch ground white pepper or black, freshly ground
- 2 tablespoons honey
- ¼ cup Champagne vinegar
- ½ cup walnut oil
Instructions
For the Salad:
- Place the lettuce and Frisée greens in a large shallow salad bowl add the onion slices dried cranberries and walnuts. Using the tip of a small paring knife, break the chunk of Gorgonzola into small pieces and add to the salad.
For the Champagne Vinaigrette:
- Add the garlic, mustard, salt, pepper, honey and vinegar to a small dish, pitcher or jelly gar and whisk together to combine.
- Slowly whisk in the walnut oil until the vinaigrette emulsifies. This vinaigrette will keep refrigerated for 1 week stored in a lidded container.
To Serve:
- When ready to serve the salad, drizzle with 1/3 of the vinaigrette and toss to combine.
Notes
- Check the bulk foods section for the freshest dried cranberries.
- Organic dried cranberries will have the brightest color.
- Walnut oil is a specialty oil sold in small containers and is on the pricy side. Any unused portion should be refrigerated after opening.
- If walnut oil is unavailable substitute with a mild, light oil such as avocado or grapeseed oil.
Nutrition
Serving: 1 | Calories: 304kcal | Carbohydrates: 30g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 13mg | Sodium: 311mg | Fiber: 5g | Sugar: 22g
