Prep 10 mins
Cook 0 mins
Perfect for special occasions, but simple enough to make every night. Has a lovely citrus basil vinaigrette that goes well with this salad as well as others. Taste's just like the salad they serve at Dewey's Pizza in Cincinnati, Ohio.
- 1182.95 ml baby romaine leaves or 1182.95 ml mesclun
- 118.29 ml red seedless grapes, halved
- 99.22 g quality gorgonzola, crumbled
- 118.29 ml candied walnuts or 118.29 ml candied pecans, halves (may purchase or make Candied Walnuts)
- 78.07 ml fresh orange juice
- 29.58 ml lemon juice
- 29.58 ml extra virgin olive oil
- 14.79 ml aged balsamic vinegar
- 14.79 ml fresh basil, minced
- 14.79 ml brown sugar
- 1 clove garlic, minced
- 4.92 ml Dijon mustard
- 1.23 ml kosher salt
- 0.59 ml fresh ground black pepper
- Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).
- Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.
- Serve dressing with salad.
Love this Salad! The only thing I changed was instead of grapes I put dried Cranberries and will try the grapes next time for sure! I also added Grilled Chicken to make a meal of it. Thanks for posting!
Fabulous! I made this for Thanksgiving and everyone raved about it. I don't even like balsamic vinegar, yet somehow this sounded appealing and boy am I glad I gave it a try. I even sent my husband on a special trip to the store to get gorgonzola, but forgot to put it on the salad!! It was wonderful anyway! Will definitely be making this again. :)
"Loved it" I had to make one minor substitution; I didn't have any lemon juice so I used lime. This will most definitely be a salad I make from time to time (when I'm not trying other recipes off this site).