Best 7 Apple Gorgonzola Salad With Red Wine Vinaigrette Recipes

APPLE-GORGONZOLA SALAD WITH RED WINE VINAIGRETTE

Steps:

• In small bowl, beat vinaigrette ingredients with wire whisk until smooth.
• In large bowl, toss salad ingredients with vinaigrette just before serving.

CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD

Steps:

• Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
• Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients.
• Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
• At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.

ROMAINE, APPLE, AND GORGONZOLA SALAD

Steps:

• For Vinaigrette: Whisk together all ingredients except oil.
• Add olive oil in a stream and whisk until emulsified then set aside.
• In small saucepan melt butter over medium heat.
• Add sugar and walnuts and saute until golden brown, about 5 minutes.
• In large bowl mix Romaine lettuce, apples and cheese.
• Add walnut butter mixture to lettuce.
• Pour Dijon vinaigrette over lettuce, mixing well.

APPLE GORGONZOLA SALAD

Steps:

• toss all ingredients together and enjoy!
• play with the ingredient amount to find what suits your tastes!

APPLE AND GORGONZOLA SALAD

Steps:

• In a small bowl, whisk the cream, vinegar, salt and pepper. Stir in the apple and cheese. Cover and refrigerate for at least 1 hour., Divide endive between two plates; top with apple mixture.

APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
• To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
• Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
• To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
• Combine salad and dressing, serve.

APPLE, ENDIVE & GORGONZOLA SALAD

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
• In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
• Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
• Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.