Gorgonzola, Apple & Walnut Salad

Ingredients

• recipe follows Gingered Walnuts
• ¼ cup walnut oil
• ¼ cup salad oil
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• 2 tsp Dijon mustard
• ⅛ tsp salt
• dash white pepper
• 2 large tart green apples
• 1 head large romaine or green leaf lettuce, washed and crisped
• 3 oz about 3/4 cup crumbled Gorgonzola or other blue-veined cheese
• 1 tbsp gingered walnuts salad oil
• 1 tsp gingered walnuts soy sauce
• ¼ tsp gingered walnuts ground ginger
• ¼ tsp gingered walnuts salt
• ⅛ tsp gingered walnuts garlic powder
• 1 cup gingered walnuts walnut halves

Method

1. Prepare the Gingered Walnuts and set aside. In a medium-size bowl, combine the walnut oil, salad oil, vinegar, lemon juice, mustard, salt and pepper; mix until well blended. Set aside.
2. Just before serving, core and thinly slice the apples. Tear the lettuce into bite-size pieces (you should have about 3 quarts). In a salad bowl, combine the lettuce and apples. Mix the dressing again; pour over the salad and mix lightly until well coated. Sprinkle the salad with the walnuts and cheese. Serve immediately. Makes 6 to 8 servings.
3. Gingered Walnuts: Pour 1 tablespoon salad oil into an 8-inch square baking pan. Place the pan in the oven; preheat to 250 degrees. When the oven is hot, remove the pan and stir in 1 teaspoon soy sauce, 1/4 teaspoon each ground ginger and salt, and 1/8 teaspoon garlic powder. Add 1 cup walnut halves, stirring to coat with the oil mixture. Spread the nuts in a single layer. Bake, stirring occasionally, until the nuts are crisp and browned (about 30 minutes). Let cool on paper towels. If made ahead, store the nuts in an airtight container at room temperature for up to 1 week. Makes about 1 cup.

Notes

From Sunset - Fresh Ways with Salads. Fruit, nuts and cheese form a classic trio of flavors, perfect for an autumn dinner party. Makes 6 to 8 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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