Serving Up {Salad}: Gorgonzola Waldorf Salad

I could probably eat salads every single day of my life and not tire of them.  In fact, I could probably eat salads every day of my life and never repeat a salad - I just feel like there are that many variations out there.  And salads really are a perfect summer food.  Served alone or alongside some grilled chicken, you have the makings of a gorgeous meal!

I stumbled across this recipe, using blue cheese, and knew that I wanted to make it but I prefer the milder gorgonzola over it's blue cheese cousin.  The recipe, as written, is just a suggestion.  Add more apples or less celery or change out the nuts - but whatever you do, make the dressing!  I loved it.  Thick and creamy and delicious.  In fact, I loved it so much that I used the leftover dressing as a vegetable dip and would highly recommend trying it.  Delicious!

One Year Ago: Thai Barbecued Salmon Filet
Two Years Ago: Welsh Cakes
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GORGONZOLA WALDORF SALAD     
(recipe adapted from Beyond the Peel)
printable version

Salad:
2 apples, I prefer a tart variety (granny smith)
2 celery stalks, optional
4 cups mixed salad greens
1/2 cup roasted pecans
fresh ground pepper, as desired

Dressing:
1/2 cup crumbled Gorgonzola
1/2 cup sour cream
2 Tbs. lemon juice
2-4 Tbs. water
Place all the ingredients together and blend until well combined and desired consistency.

Serving Up {Salad}: Spinach, Pear, Prosciutto and Gorgonzola with a Balsamic Vinaigrette

What a difference the sun makes!  For months I have been stuck taking photos of the dishes I've made using a flash but summertime has FINALLY arrived in the Northwest and my photos look much more appealing in natural light!  No guarantee how long this blessing will last.  The comment I heard from a friend regarding our weather was, "it's so nice that summer fell on a weekend this year".  Sad but true!

I love gourmet salads and never tire of trying new salad combinations with homemade dressings.  When I discovered this salad I immediately knew I would love it and I was right.  When we lived in Vegas there was a restaurant called Sammy's Wood fired Pizza (it's a chain with locations also in Southern California).  The menu offered many unique pizza combinations and I don't believe I ever had one that I didn't adore, but I did have a favorite...Sammy's Organic Arugula and Pear.  It was a pizza topped with proscuitto, pear and gorgonzola and after it came out of the oven it was topped with an arugula salad dressed in a balsamic dressing.  If ever you visit Sammy's please order this pizza!

This salad is a delightful (crustless) version of that pizza.  And it makes me very happy.  I hope it makes you happy too.

SPINACH, PEAR, PROSCIUTTO AND GORGONZOLA with a BALSAMIC VINAIGRETTE     

printable version

16 ounces baby spinach

2 pears

4 ounces Gorgonzola

4 slices prosciutto, baked crispy and broken into large pieces

1/2 cup candied walnuts or pecans

Combine all salad ingredients in a bowl or prepare individual salads on salad plates.  Dress with Balsamic Vinaigrette Dressing.

Balsamic Vinaigrette Dressing:

1/3 cup red wine vinegar

1/4 cup balsamic vinegar

1 Tbs. soy sauce

2 Tbs. dijon mustard

1/2 Tbs. shallots, minced

1/2 Tbs. garlic, minced

salt, to taste

ground pepper, to taste

1/2 cup olive oil

1/2 cup canola oil

Combine all ingredients except oils in blender base.  Blend until all ingredients are well combined.  Slowly add oils, mixing until all the ingredients are thoroughly blended and lightly emulsified.