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.