Red Oak Leaf Lettuce with Apples, Walnuts & Gorgonzola Dressing

By á-2421

Ingredients

• Gorgonzola Vinaigrette Dressing:
• 2 heads Red Oak Leaf Lettuce
• 2 Granny Smith Apples
• 1 cup walnut halves
• 2 cups crumbles Gorgonzola cheese
• Juice of one lemon
• Salt and pepper to taste
• 1 T Dijon mustard
• ¼ cup apple cider vinegar
• ½ tsp chopped fresh thyme
• ¼ cup mayonnaise
• ¾ cup olive oil
• 1 cup crumbled Gorgonzola cheese

Preparation

Step 1

Toast the walnuts in a 325 oven for 5-7 minutes. Allow them to cool and then lightly chop. Cut or tear the leaves from the stem of the lettuce and wash and dry. Place lettuce in a medium size bowl. Peel and quarter and core apples. Cut apple quarters into cubes, toss with lemon juice to prevent them from turning brown, then add them to salad. Add the crumbled cheese, toasted walnuts and dressing and toss lightly to coat lettuce. Season to taste with salt and pepper. Dressing: Combine mustard, vinegar, thyme and mayonnaise in a bowl and whisk together. Whisk the olive oil in slowly. Stir in crumbled Gorgonzola and season with salt and pepper to taste.