Apple Gorgonzola Salad With Balsamic Vinaigrette

Name: Apple Gorgonzola Salad With Balsamic Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 16 serving(s)
Ingredients: 16 ounces romaine lettuce (I prefer spring mix or artisan lettuces); 2 granny smith apples, chopped; 1 cup walnuts, toasted; 1/4 cup dried cranberries; 1/2 cup gorgonzola, crumbled; 1/4 lb prosciutto (baked and crumbled) (optional); 1 1/2 teaspoons anchovy paste; 1/3 cup balsamic vinegar; 3 tablespoons water; 1 teaspoon oregano, dried; 3/4 teaspoon pepper; 3/4 teaspoon salt; 1 garlic clove, minced; 1 tablespoon sugar; 2 tablespoons cornstarch; 1/4 cup parmesan cheese, grated; 1 cup olive oil

(1)

Recipe by Cook4_6

My take on the apple gorgonzola salad at Buca di Beppo. I have also made the dressing using Apple Cider Vinegar in place of the Balsamic with excellent results. It is a family and friend favorite!

READY IN: 25mins

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

Salad
16

ounces romaine lettuce (I prefer spring mix or artisan lettuces)
2

granny smith apples, chopped
1

cup walnuts, toasted
¹⁄₄

cup dried cranberries
¹⁄₂

cup gorgonzola, crumbled
¹⁄₄

lb prosciutto (baked and crumbled) (optional)
Dressing
1 ¹⁄₂

teaspoons anchovy paste
¹⁄₃

cup balsamic vinegar
3

tablespoons water
1

teaspoon oregano, dried
³⁄₄

teaspoon pepper
³⁄₄

teaspoon salt
1

garlic clove, minced
1

tablespoon sugar
2

tablespoons cornstarch
¹⁄₄

cup parmesan cheese, grated
1

cup olive oil

DIRECTIONS

If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
Combine salad and dressing, serve.

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