Sunday, September 9, 2012

Michigan Dried Cherry and Gorgonzola Salad

By Sarah Folks


1/4 cup extra virgin olive oil
2 T raspberry vinegar
1 clove garlic, finely chopped
1/8 teaspoon salt
Ground black pepper, to taste
1/2 cup toasted pecans
1/4 cup driend cherries
1 head leafy green lettuce, torn into bite-sized pieces
1 granny smith apple, peeled and thinly sliced
1/2 red onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese


1. Whisk together oil, vinegar, garlic, and salt and pepper in a small bowl to make a dressing. You can also substitute a pre-made raspberry vinaigrette dressing if you prefer.
2. Toss pecans, cherries, lettuce, apples and onions together in a large salad bowl.
3. Top with dressing and toss gently to coat.
4. Garnish with Gorgonzola cheese and serve.

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