Apple Gorgonzola Salad With Balsamic Vinaigrette

Ingredients

• Lettuce

  Romaine or cos, raw

  454g

• Apples

  Without skin

  2 medium or 322g

• Walnuts

  Nuts, black, dried

  1 cup, chopped or 125g

• Cranberries

  Raw

  ¼ cup, chopped or 27g

• Gorgonzola Cheese

  Litehouse

  8 tablespoon or 800g

• Prosciutto

  Dry Cured Ham - President's Choice

  4 oz or 113g

• Anchovy

  Fish, european, raw

  150g

• Balsamic vinegar

  ⅓ cup or 85g

• Water

  Plain, clean water

  3 tbsp or 44g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Salt

  Table

  ¾ tsp or 5g

• Garlic

  Raw

  1 cloves, minced or 3g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Cornstarch

  2 tbsp or 15g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Olive oil

  Salad or cooking

  1 cup or 216g

Directions

1. If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
2. To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
3. Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
4. To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
5. Combine salad and dressing, serve.
6. Recipe by: Cook4_6 (source: https://www.food.com/recipe/apple-gorgonzola-salad-with-balsamic-vinaigrette-444602)

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