Delight in every bite! Dressed in a tangy homemade vinaigrette, the sweetness of dried cranberries and candied spiced walnuts balances well with the tart crunch of Granny Smith apples!
Salad Ingredients:
2 Granny Smith apples (juice of half lemon, to preserve apples)
1 large head Romaine lettuce, wash, dry & cut into bite size pieces
3/4 cup gorgonzola cheese, crumbled
3/4 cup dried cranberries
Dressing Ingredients:
1/3 cup Olive Us Champagne Vinegar
1/2 tsp Dijon Mustard
3/4 tsp dried oregano
3/4 tsp sea salt & dash of black pepper
2 Tablespoons red onion, finely minced
2 medium cloves garlic, crushed or finely minced
3/4 cup Olive Us Ultra Premium Extra Virgin Olive Oil
Candied Spiced Walnuts:
1 egg white & 1 Tablespoon water
2 cups walnut halves or pieces
1/2 cup sugar
1 teaspoon cinnamon and 1/2 teaspoon allspice
Directions:
Candied Walnuts: Preheat oven to 225 degrees F. Line large baking sheet with foil. In medium bowl, whisk egg white & water together until foamy (about 30 seconds). Add walnuts & stir to coat. Put walnuts in strainer & drain 2-3 minutes. Put sugar, cinnamon & allspice together in large sealable bag & shake. Add the egg white coated walnuts, close bag & shake to coat all really well.
Put the walnuts on foil line sheet and spread into single layer. Bake approx. 1 hour, stirring every 15 minutes. Remove from oven & cool.
Dressing: Put all dressing ingredients, except the olive oil, together in a blender or food processor and blend until smooth. With blender running, slowly drizzle in the olive oil. Set aside.
Salad: Wash lettuce, dry/spin & chop into bite size pieces. Core apples. Chop into bite sized pieces or cut one and thinly slice the other. To prevent browning, cut apples can be coated with lemon juice if desired.
In a large serving bowl, toss together the romaine and at least half of the dressing. Add chopped apples, 1/2 – 1 cup walnuts, most of the cranberries and gorgonzola. Toss together. Top salad with additional walnuts, cranberries & gorgonzola. If an apple was sliced, arrange slices on top. Serve and smile! Serves 4.
Adapted from a recipe by The Food Charlatan