This salad may not necessarily be kid friendly since my son isn't particularly fond of "stinky" cheeses (Gorgonzola in this case) but it is a yummy crowd-pleaser, and at this time of summer picnics, who couldn't use another fun and easy salad recipe. It's a great combination of sweet, sour, bitter, and salty flavors. I made this salad for our church picnic last week and my salad disappeared in five minutes!
Apple Walnut and Gorgonzola Spring Salad with Raspberry Vinaigrette
1 cored and thinly sliced Granny Smith Apple
5-6 oz Spring Mix Salad blend
1/2 cup chopped walnuts
4 oz crumbled Gorgonzola or Blue Cheese
Raspberry Vinaigrette Ingredients:
I cup of fresh raspberries
1/2 cup apple cider vinegar
1/2 cup of aged balsamic vinegar (it's thicker and offers a more concentrated flavor)
1-2 teaspoons of Dijon mustard (1 tsp if you like your dressing with less "bite," 2 tsp if you like it with a little more zing)
2 teaspoons sugar (you may need more or less depending on the sweetness of your berries). Definitely do a taste taste before adding more sugar.
1/2 cup extra virgin olive oil
For the dressing combine the raspberries, sugar, mustard, balsamic and apple cider vinegar in a blender. Blend until the mixture is smooth. Slowly blend in your oil until just combined.
For the salad I prefer to layer versus toss the ingredients to make sure each person gets a little bit of everything. I start with a thin bed of Spring Mix and add a sprinkle of apple slices, walnuts, cheese, and a little raspberry vinaigrette. Repeat until all of the ingredients are used but make sure to save a few slices of apple, nuts, cheese, and dressing to decorate the top of the salad. After all, we eat with our eyes first. I hope you'll try making this salad for your friends and family soon. Enjoy!