Gorgonzola, Apple and Walnut Salad

By Hklbrries

Fruit, nuts and cheese form a trio of classic flavors. Here, they're combined with crisp lettuce in an imaginative salad perfect for an autumn dinner party.

Ingredients

• Gingered Walnuts:
• 1 tbsp salad oil
• 1 tsp soy sauce
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/8 tsp garlic powder
• 1 cup walnut halves
• Salad:
• 1/4 cup walnut oil
• 1/4 cup salad oil
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• 2 tsp Dijon mustard
• 1/8 tsp salt
• Dash of white pepper
• 2 large tart green apples
• 1 large head romaine or green leaf lettuce, washed and crisped
• 3 ounces (about 2/3 cup) crumbled Gorgonzola or other blue-veined cheese

Details

Servings 6

Preparation

Step 1

Prepare Gingered Walnuts: Pour salad oil into an 8-inch square baking pan. Place pan in oven; preheat to 250 F. When oven is hot, remove pan and stir in soy sauce, ground ginger, salt and garlic powder. Add walnut halves, stirring to coat with oil mixture. Spread nuts in a single layer. Bake, stirring occasionally, until nuts are crisp and browned (about 30 minutes). Let cool on paper towels. If made ahead, store nuts in an airtight container at room temperature for up to 1 week. Makes about 1 cup. Set aside.

Salad: In a medium-size bowl, combine oils, vinegar, lemon juice, mustard, salt, and pepper; mix until well blended. Set aside.

Just before serving, core and thinly slice apples. Tear lettuce into bite-size pieces (you should have about 3 quarts). In a salad bowl, combine lettuce and apples. Mix dressing again; pour over salad and mix lightly until well coated. Sprinkle salad with walnuts and cheese. Serve immediately.