Mixed Greens with Green Apples, Walnuts, Gorgonzola and Raspberry Vinaigrette
Share This
Prep
20 mins
Bake
20 to 25 mins
Total
40 to 45 mins
Servings
4 Persons
Yield
Makes 4 servings
Ingredients
- 6 oz mixed greens (washed thoroughly)
- 1 granny smith apple
- 1-2 oz gorgonzola cheese
- 1/3 cup toasted walnuts
- Raspberry Vinaigrette (recipe below)
Raspberry Vinaigrette
- (Yields approx. 1 1/4 cup)
- 1 cup HVCPO sunflower oil
- 1/4 cup HVCPO raspberry balsamic vinegar
- 1/8 cup sugar
- 2 tsp Dijon Mustard
- ¼ tsp oregano
- Salt & Pepper to taste
Instructions
Directions to make Vinaigrette
Whisk together raspberry vinegar and sunflower oil until combined. Add remaining ingredients. This recipe may yield more than you need for your salad. Keep refrigerated and mix together before adding to salad. Note: Using a blender or food processor will help emulsify the dressing. Also, dressing will continue to thicken after refrigeration and periodic shaking before uses.
Assemble Salad
Preheat oven to 350°F. Spread the nuts in an even layer on the baking sheet. Place in oven and roast for 5 minutes. Stir nuts around and put back in oven for another 3 minutes. When the nuts are browned and smell nutty, remove from the oven and immediately transfer onto a plate or another baking sheet. Do not cool the nuts on the tray they were baked on or you will risk scorching them.
Core and slice granny smith apple. You can leave skin on.
In a bowl combine mixed greens and raspberry vinaigrette. Add the vinaigrette a tablespoon at a time to adjust to your taste. When finished mixing greens, add crumbled gorgonzola, sliced apples and toasted nuts.
