Gorgonzola Cheese Salad Recipes

Steps:

• To make Vinaigrette------------------.
• Mix vinegar, salt, mustard in a blender or food processor.
• Very slowly pour in the oil while processor is on.
• Process until an emulsion forms.
• Taste and adjust seasoning.
• Add shallots& pepper.
• Best to make it fresh but may be stored for a few days in the fridge.
• ---Salad-----------------------.
• Toss greens with most of the vinaigrette.
• Divide among 4 plates.
• Decorate with pear slices and crumbled cheese.
• Coarsely chop the walnuts and put on top of salad.
• Drizzle the last of the vinaigrette over top.

Steps:

• Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
• In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.

Steps:

• Crunble gorgonzola cheese into a food processor and add vinegar; run the machine until mixture is smooth.
• With the machine running,(DO NOT ADD OIL ALL AT ONCE)Add oil in a thin stream very slowly to emulsify.
• Taste, if needed add some salt.
• Tranfer oil to small jar; Serve over mixed greens & fruit.

Steps:

• Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
• Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

Steps:

• Heat oven to 350 and toast the walnut pieces (on baking sheet) for a few minutes.
• Pour lettuce into bowl.
• Salt and pepper to taste.
• Whisk together olive oil, vinegar, and mustard in small bowl.
• Add cheese and toasted walnut pieces to lettuce.
• Pour salad dressing over salad and toss well.

Steps:

• In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
• Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

Steps:

• For the dressing: In a small bowl, whisk together the lemon juice, Dijon and olive oil until smooth. Season with salt and pepper.
• For the salad: In a medium saute pan over medium-high heat, cook the bacon until crisp. Using a slotted spoon, remove the crisped bacon onto a paper-towel-lined plate. Set aside to drain.
• Place the Brussels sprouts, kale, endive, bacon and almonds in a salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

Steps:

• In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
• Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.

Steps:

• Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, coat the balls with the egg then with the bread crumbs. Repeat coating the balls in the egg and bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.
• Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend. Gradually whisk in 1/3 cup oil. Season the dressing, to taste, with salt and pepper. Set the dressing aside.
• Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola balls from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried balls to paper towels to drain.
• Toss the arugula in a large bowl with enough dressing to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Top the salads with the hot fried Gorgonzola balls and serve immediately.

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.

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.

Steps:

• For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream., In a salad bowl, combine the greens, chopped pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool., Meanwhile, in a large bowl, combine the mayonnaise, sour cream, onions, celery, 1 tablespoon chives, salt, pepper and sugar. Stir in cheese and 1/2 cup bacon bits. Fold in tomatoes and potatoes. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with remaining chives and bacon.

Steps:

• In a large bowl, combine lettuce with cheese and walnuts.
• Combine and whisk together dressing ingredients.
• Toss salad with enough dressing to coat but avoid over-dressing.
• Serve.

Steps:

• Cut stems from spinach and wash and spin dry.
• Chop the apple into small bite size pieces and place in a covered storage bowl or resealable bag.
• Add the lemon juice to the apples and set aside.
• Add the chopped apricots, raisins, broccoli florets and sunflower seeds to the spinach.
• Just before serving add the chopped apples and crumbled gorgonzola cheese.
• Add enough dressing to lightly coat. You will have extra dressing left over, but it keeps well.
• Add salt and pepper to taste.
• Dressing.
• Combine the Enova Salad Oil or light olive oil, honey and Balsamic Vinegar.

Steps:

• In a large bowl, combine the spinach, strawberries, cashews and cheese. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.