Walnut and gorgonzola salad

Yield: 1 Servings

Measure Ingredient
¼ cup Fruity extra-virgin olive oil
1½ tablespoon Red wine vinegar
1 teaspoon Cassis syrup
1 \N Shallot; chopped
2 teaspoons Dijon mustard
\N \N Salt and freshly ground black pepper to taste
\N \N Assorted small greens: red oak leaf; arugula, butter lettuce
2 ounces Gorgonzola or Campazola cheese
¼ cup Toasted walnut halves; chopped



Prepare the dressing. Toss the greens with vinaigrette and arrange on salad plates. Top with crumbled or sliced cheese and nuts. Makes 4 servings.

Posted to TNT Recipes Digest by heartnhome@... on Apr 28, 1998

Similar recipes