Candied Walnut + Apple + Gorgonzola Cheese Salad
“There is no love sincerer than the love of food.”
Meet your new favorite salad.
You think I’m kidding, but mark my words; it really might be your new favorite salad.
This has been my “trademark” salad for probably close to 10 years, and everyone who tries it ends up loving it.
It is sweet meets tangy.
Light meets flavorful.
Ingredients:
Lettuce
Granny Smith Apple
Dried Cherries/Cranberries; both, either, or
Candied Walnuts
Gorgonzola Cheese
Italian Vinaigrette
Layer the above ingredients as you wish, pour vinaigrette over, toss, and enjoy!
I’m not going to tell you the exact quantities because…
1) I eyeball it every time.
2) Most people have their own preferences. I like to LOAD my salads up, whereas others may like to add the flavor boosters sparingly. You do you!
However, there is one thing that I will try to influence you on heavily. ;)
Do a mix of different lettuce - spinach, spring mix, and romaine are my go-to’s. While I love my greens and the benefits of spinach, just, please don’t omit the romaine; it adds a different texture and “crunch” that compliments the rest of the salad so well.
You can find the Italian Vinaigrette dressing I used here.
(it’s the first recipe listed)
Here’s the recipe for my Candied Walnuts:
(I usually do a double batch because they store really well in a mason jar for me)
Ingredients:
1 egg white
1 tablespoon water
2 cups walnuts, halves, and pieces
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
Instructions:
Preheat oven to 225 degrees.
Optional, line your rimmed baking sheet with foil or parchment paper (it definitely helps the candied walnuts not to stick and makes cleanup easier).
Add egg and water into a medium-sized bowl and beat until it’s really foamy and the liquid is gone (or at least almost all of the liquid is gone.)
Add the walnuts and toss to coat.
If you do not whisk until really foamy/there is still liquid; you may need to let the walnuts sit in a strainer to let excess liquid drain.
In a ziplock, add in sugar, cinnamon, and allspice. Shake until mixed.
Add in walnuts, close, and shake vigorously until the nuts are coated.
Pour onto your baking pan, and spread.
Bake for 1 hour, stirring every 15 minutes.
Cool completely.
Store in a mason jar.
Viola, you now know my “secret” trademark and all-time favorite salad.
Enjoy! :)
xo,
Alison
