Mixed Greens with Apples, Toasted Walnuts, Gorgonzola Cheese, and Herbed Balsamic Vinaigrette


1/2 cup walnut halves
6 cups mixed salad greens
1 Cortland, Gingergold, or Fuji apple, cored and cut into very thin wedges
1/2 cup crumbled Gorgonzola cheese
Herbed Balsamic Vinaigrette (see accompanying recipe)


In a heavy-bottomed skillet over medium-low heat, toast walnuts, stirring occasionally, until fragrant and browned, about 10 minutes.

In a large bowl, toss greens with apple slices, walnuts, cheese, and Herbed Balsamic Vinaigrette. Serve immediately.

Herbed Balsamic Vinaigrette


1/2 cup balsamic vinegar
1 tablespoon chopped fresh parsley
1 tablespoon fresh thyme leaves
4 garlic cloves, chopped
1 small shallot, chopped
1 teaspoon dry mustard powder
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
1-1/2 cups olive oil


In a medium-size bowl, whisk together vinegar, parsley, thyme, garlic, shallot, mustard, salt, and pepper.

Let sit 5 minutes. Slowly drizzle in olive oil, whisking continuously as you go. Yield: 2 cups

Cooking & Recipes


6 servings salad; 2 cups dressing

Preparation Method


Bernerhof Inn, Glen, NH

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