A simple, yet decadent, salad
Frisee Salad with Cranberries and Gorgonzola
Number of Servings: 4
2-3 handfuls of Frisee, or curly endive
1 handful of other greens, such as spinach or leaf lettuce
1/3 cup (85 mL) dried cranberries
1/3 cup (85 mL) walnut pieces, toasted and cooled
4 ounces (100 g) gorgonzola cheese, cut into small chunks
1 shallot, minced
1 teaspoon (5 mL) Dijon mustard
1 teaspoon (5 mL) pomegranate molasses or maple syrup
1 ½ tablespoons (25 mL) Champagne or Sherry vinegar
¼ teaspoon (1.5 mL) pure vanilla extract
2 tablespoons (30 mL) walnut oil
3 tablespoons (45 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
- Prepare all greens and place in a large salad bowl along with the cranberries and toasted walnut pieces.
- Prepare vinaigrette: In a small bowl, combine minced shallot with the mustard, vinegar, molasses or maple syrup, and vanilla. Whisk in both oils. Season to taste.
- Just before serving, fold 3-4 tablespoons of the vinaigrette into the salad mixture. Gently fold in the chunks of gorgonzola; or, divide the salad mixture among 4 plates, and sprinkle the cheese over top of each plate. Drizzle with the remaining vinaigrette.
- Garnish with extra chopped walnuts.
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