Apple, Pomegranate & Gorgonzola Salad
- 1/4 cup white balsamic vinegar
- 1/2 cup Extra Virgin Olive Oil
- salt and pepper to taste
- 1 apple, tart
- 1/4 cup toasted pine nuts
- 2 ounces Gorgonzola cheese
- Pomegranate seeds
- Salad greens
Whisk the vinegar, olive oil and salt and pepper in a small bowl.
Slice the apple into matchsticks.
Crumble the Gorgonzola cheese into small pieces.
Place your salad greens in a large bowl and toss with the seeds, pine nuts, cheese and apples, reserving a few of all the add-ins. Adjust the seasoning to your liking. Drizzle a little of the dressing onto the greens and toss gently. Drizzle just enough dressing onto the salad to lightly coat the leaves - not too much. Add additional salt and pepper if you like and scatter the reserved toppings over the salad.
- 3 pounds apples, Gala, Honeycrisp or Jonagold
- 2/3 cup apple juice, orange juice or water
- 8 tablespoons sugar
- 3 teaspoons cinnamon
- 1/4 teaspoon nutmeg
Core, peel and cut the apples into medium sized pieces. Place all ingredients into a saucepan with lid and simmer over low heat until apples are very tender, about 45 minutes. Put through a food mill to create a soft creamy applesauce or use a potato masher and serve chunky, best served warm.