Best 8 Green Salad With Gorgonzola Fritters Recipes

TOSSED GREEN SALAD WITH GORGONZOLA & PEAR DRESSING

Steps:

• To prepare the dressing:
• In a blender or food processor, puree the.
• drained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky.
• Transfer to a jar, cover andrefrigerate.
• To prepare the salad: Place the chopped walnuts in a small dry skillet. Toast over medium heat about 4 minutes, until fragrant. Remove from the pan and set aside.
• Place the salad mix in a bowl and cover with a paper towel. Refrigerate until ready to serve.
• Peel the tough outer skin from the bell pepper with a vegetable peeler. You probably won't be able to get all of the peeling off, especially in the crevices of the pepper. Stem, seed and finely sliver the pepper; put.
• into the bowl with the salad.
• Just before serving, core and dice the pear and add to the salad with the walnuts and Gorgonzola. Add the dressing, toss to coat and serve.

GREEN SALAD WITH GORGONZOLA FRITTERS

Steps:

• Put arugula, lamb's lettuce, endive and radicchio in a salad bowl.
• Put mustard in a small mixing bowl. Add shallots, basil and red-wine vinegar. Stir with a whisk while adding oil gradually. Add salt and pepper.
• Pour salad dressing over the greens and toss.
• Divide greens into 6 equal portions and serve on salad plates. Arrange two Gorgonzola fritters on each.

GORGONZOLA AND GRAPE SALAD

Steps:

• Dressing: Place red wine vinegar, lemon juice, sugar, salt, and garlic cloves in a blender and pulse on high speed. Add the shallots and slowly incorporate the extra-virgin olive oil while blender is on high speed. Finish seasoning with black pepper and allow the dressing to sit for 24 hours, refrigerated, before using.
• For the candied garlic: Coat a sheet pan with oil for the finished garlic. Place the garlic and water in a large saute pan over medium to high heat. Boil the cloves until they are cooked through but still firm to the touch and still maintain their shape. This takes about 8 minutes. By this time the water should be all the way or close to being evaporated. At this point, add the sugar in with the garlic cloves and continue to cook over medium heat while stirring occasionally. After a couple of minutes the sugar will begin to caramelize. At this point it is important that the garlic be stirred constantly so they become evenly coated with the caramelized sugar. Continue to caramelize the garlic until golden to dark golden brown. This process happens very quickly so stay alert. Turn the garlic out onto the greased sheet pan and cool.
• For the salad: Place the grapes, Gorgonzola and candied garlic in a large mixing bowl. Add 3/4 cup of dressing. You want enough dressing in the bowl to fully saturate the cheese and grape mixture. Add the lettuce and toss your salad. Taste for seasoning.

SWEET AND BITTER GREENS SALAD WITH GORGONZOLA BLUE CHEESE DRESSING

Steps:

• Combine the lettuce and walnuts. In a small bowl, whisk oil into vinegar. Stir in the cheese and pear slices. Toss salad and season with salt and pepper, to your taste.

MIXED GREENS WITH HONEY VINAIGRETTE AND GORGONZOLA

Steps:

• In a large bowl whisk together the vinegar, the honey to taste, the Worcestershire sauce, the garlic paste, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the lettuce, toss the salad well, and divide it among 6 salad plates. Arrange 1 slice of the Gorgonzola at the edge of each plate.

BABY GREENS WITH A WARM GORGONZOLA DRESSING

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
• Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
• Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

SIMPLE GREENS AND FRUIT SALAD WITH GORGONZOLA CHEESE

Steps:

• Put the salad greens and the dressing in a ziploc bag. Toss to mix well. Pour the tossed greens into the serving bowl.
• Top with the cheese, fruit and nuts and serve.

GREENS WITH GORGONZOLA DRESSING

Steps:

• Combine all the ingredients except the greens in a blender or a food processor. Pulse a few times to combine, then blend until smooth.
• Place the greens in a salad bowl and pour the dressing over the greens. Toss to coat and serve immediately.