Mixed Greens With Honey Vinaigrette And Gorgonzola Recipes

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ROASTED FIGS WITH BABY GREENS AND HONEY VINAIGRETTE

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 2 servings

Number Of Ingredients 9



Roasted Figs with Baby Greens and Honey Vinaigrette image

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut a small "X" in the top of the figs and squeeze it gently to crown it slightly. Put the figs on a sheet pan, drizzle them with olive oil and season with salt and pepper. Bake until the figs are soft and caramelized, about 15 minutes.
  • Put the mixed greens and chopped herbs in a bowl, drizzle with a little olive oil and season with salt and pepper; toss gently with your hands.
  • In a small bowl, combine the honey, warm water, and lemon juice; whisk with a fork to combine.
  • To serve, divide the greens between 2 plates, mound the chunks of gorgonzola cheese on the side of each and place 2 roasted figs in the center of the salad. Drizzle the whole thing with the warm honey vinaigrette.

4 small fresh black mission figs, stemmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons orange blossom honey
1 tablespoon warm water
1/2 lemon, juiced
2 cups baby mixed greens
1 handful each assorted fresh herbs, such as parsley, basil, and chives, finely chopped
4 ounces gorgonzola, cut in big chunks

MIXED GREENS WITH HONEY VINAIGRETTE AND GORGONZOLA

Categories     Salad     Leafy Green     No-Cook     Quick & Easy     Vinegar     Blue Cheese     Honey     Gourmet

Yield Serves 6

Number Of Ingredients 8



Mixed Greens with Honey Vinaigrette and Gorgonzola image

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.

2 tablespoons Sherry vinegar (available at specialty foods shops and some supermarkets)
2 to 3 teaspoons honey
1 teaspoon Worcestershire sauce
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 teaspoon Dijon-style mustard
1/4 cup olive oil
8 cups torn mixed lettuce leaves
about 1/4 pound sweet Gorgonzola (available at specialty foods shops) or other fine-quality blue cheese, cut into 6 slices

MIXED GREENS WITH SHEEP'S-MILK CHEESE AND HONEY VINAIGRETTE

Provided by Dorie Greenspan

Categories     Salad     Cheese     Leafy Green     Mustard     Appetizer     No-Cook     Dried Fruit     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8



Mixed Greens with Sheep's-Milk Cheese and Honey Vinaigrette image

Steps:

  • Whisk together vinegar and Dijon mustard in small bowl, then whisk in honey. Gradually whisk in oil. Season vinaigrette to taste with salt and white pepper. Do ahead Can be made 3 days ahead. Cover; chill. Use vinaigrette at room temperature.
  • Place greens, cheese, and cherries in large bowl. Add vinaigrette and toss. Season salad to taste with salt and white pepper and serve.

2 tablespoons Champagne vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
5 tablespoons extra-virgin olive oil
Ground white pepper
9 cups mixed salad greens (such as baby arugula, frisée, mâche, and watercress)
1 3/4 cups 1/2-inch cubes firm sheep's-milk cheese (such as Ossau-Iraty or Petit Basque; about 8 ounces)
1/2 cup dried tart cherries (about 3 ounces)

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 6

Number Of Ingredients 13



Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette image

Steps:

  • Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  • In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  • In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  • Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

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