s SPINACH AND TOASTED WALNUT SALAD WITH GORGONZOLA ***
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s SPINACH AND TOASTED WALNUT SALAD WITH GORGONZOLA ***
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Ingredients
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Instructions *** 4-3-06 very good, added a small can of pears diced large *** 3 ounces gorgonzola, separated 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar Freshly ground black pepper 4 cups young spinach leaves 1/4 cup coarsely chopped toasted walnuts In a small bowl, combine 2 ounces gorgonzola with the olive oil, vinegar and a little pepper, mashing the cheese with a fork until all is well mixed. Pour the dressing into the bottom of a salad bowl, then add spinach leaves. Turn to coat the leaves. Add the walnuts and turn them in, along with the remaining crumbled gorgonzola. Garnish with several more tablespoons toasted walnuts. Makes about 4 servings. "In the French Kitchen Garden" by Georgeanne Brennan Exported from Home Cookin 5.4 (www.mountain-software.com) This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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