Apple, Gorgonzola & Candied Walnut Salad

SALAD INGREDIENTS

2 Granny Smith Apple, sliced in to wedges for garnish, and the rest  bite size pieces.

1 head of Romaine  chopped bite size( or 3 cups mixed greens)

2/3 cup Gorgonzola crumbled

1/3 cup dried cranberries

1/2 cup Candied Walnuts 

 Mix dressing (below)  into lettuce ( dry lettuce as much as possible)

 Add remaining ingredients reserving some for garnish.

DRESSING

2/4 tsp Oregano

½ tsp dry mustard

1 tsp salt

1/8 tsp black pepper

1/8 cup red onion, chopped fine

1 ½ tsp garlic, chopped

¾  Cup olive oil

1/3 Cup white vinegar

Combine the vinegar, oregano, dry mustard, salt and pepper in a blender. Add the onion and garlic.

Blend together while slowly adding the olive oil. This will create a thicker vinaigrette.  Let vinaigrette sit at room temperature for 30 minutes before serving. This is best made shortly before using.

CANDIED WALNUTS

1 egg white

1 tablespoon of water

2 cups walnut halves and pieces

11/2 tsp cinnamon

½ tsp ground cloves

½ tsp ground nutmeg

¼ tsp ground ginger (optional)

½ cup sugar

Preheat oven to 225 and line baking pan with foil.

Combine egg white and water; beat till foamy. Add walnut halves and pieces and toss to coat.

Pour the mixture into a strainer and let drain 2-3 minutes. Combine dry ingredients in a paper or plastic bag.  Shake to mix.

Add the walnuts; shake well to coat the nuts. Spread the nuts in one layer on prepared baking pan.

Bake for one hour stirring every 15 minutes.

Cool completely, stirring occasionally and breaking nuts apart.  Do not eat them, they are for the salad.

 

GORGONZOLA SAUCE FOR PASTA 

Or  have some fun and try it on spaghetti squash!

I really like this yummy blue-veined cheese because it melts quickly and works well in sauces. Sometimes I  lightly sprinkle it over  veggies for for some zip and a smooth salty flavor. 

Costco sells a nice big chunk reasonably priced. 

INGREDIENTS:

• 12oz Gorgonzola cheese, broken up with a fork
• 1 1/2 T unsalted butter
• 1/3-cup heavy cream
• 3/4-cup milk
• pepper
• ½ tsp nutmeg
• sage, fresh-2 or 3 leaves or big pinch of dried sage
• 1 lb spaghetti or fettuccine

METHOD:

1. Cook pasta according to directions on box.
2. MEANWHILE, melt the butter in a large saucepan (a double boiler can be used but it will take longer) over very low heat.
3. ADD the Gorgonzola, crushing it further with a fork.
4. ADD the heavy cream, milk, nutmeg and sage stirring continuously with a wooden spoon till smooth and velvety in consistency.
5. REMOVE fresh sage leaves if used. add pepper.
6. REMOVE from heat but keep warm.
7. DRAIN pasta.
8. IF saucepan is large enough to accommodate the pasta, add pasta to Gorgonzola mixture, otherwise place pasta in a warm bowl.
9. POUR sauce onto pasta and mix very well adding a little more pepper.  Garnish with parsley or rosemary.