Gorgonzola-Apple Salad
From The Gourmet Jewish Cook
By Judy Zeidler
2 heads of romaine lettuce,
torn into bite-size pieces
1/2 pound Gorgonzola or
other blue-veined cheese, crumbled
2 Red Delicious apples,
unpeeled and thinly sliced
Honey-Mustard Dressing
1 cup toasted pecans or walnuts, chopped
In a large salad bowl, place the lettuce, cheese, and apples. Before serving, add enough dressing to coat the lettuce. Add the pecans and toss well.
Honey-Mustard Dressing
1 tablespoon Dijon mustard
3 tablespoons balsamic or red wine vinegar
1 tablespoon lemon juice
1 tablespoon honey
1/2 cup olive oil
Salt
Freshly ground black pepper
In a processor or blender, process the mustard, vinegar, lemon juice, and honey. Continue blending, gradually adding the olive oil until well blended. Season to taste with salt and pepper. Cover and chill in the refrigerator.
The Gourmet Jewish Cook
By Judy Zeidler
William Morrow & Company
Paperback, $15.00
ISBN: 0-688-16626-1
Recipe reprinted by permission.
Kate's Global Kitchen
Recipes:
Copyright © 1999, Kate Heyhoe. All rights reserved.
Current Kate's Global Kitchen
Kate's Global Kitchen Archive
This page created September 1999
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