Apple Gorgonzola Salad with Spiced Walnuts

These spiced walnuts are really yummy. Hard to keep your hands out of them before using them in the salad. Recipe is from my cyber friend, Corinna.


1  Granny Smith apple, chopped or sliced
8  oz  Romaine lettuce, chopped
2  Tbs  Gorgonzola cheese crumbles
2  oz  Spiced walnuts (recipe follows)
1/4  cup  dried cranberries
1/2  cup  Italian vinaigrette

Mix vinaigrette into lettuce. Add chopped apples, 3/4 of the walnuts and 3/4 gorgonzola. Toss well. Plate and garnish with remaining walnuts, cranberries and more gorgonzola cheese. Garnish rim of salad along plate with the sliced apples.

Red Wine Vinaigrette
This is best made shortly before using.

1/3  cup  white wine vinegar
3/4  tsp  dried oregano
1/2  tsp  dry mustard
1  tsp salt
1  pinch  black pepper
1/8  cup  red onion, chopped fine
1-1/2  tsp  garlic, chopped
3/4  cup  olive oil

Combine the red wine vinegar, oregano, dry mustard, salt and pepper in a blender. Add the onion and garlic. Blend together while slowly adding the olive oil. By adding the olive oil slowly it will emulsify with the other ingredients creating thicker vinaigrette.

Let vinaigrette sit at room temperature for 30 minutes before serving.

Spiced California Walnuts
Create simply delicious spiced walnut snack and appetizers. Adjust the ingredients to create savory, hot or sweet delights.

1  egg white
1  Tbs  water
2  cups  California walnut halves and pieces
1/2  cup  sugar
1  tsp  cinnamon
1/2  tsp  allspice

Preheat oven to 225° and line a large shallow baking pan with foil. Combine egg white and water; beat until foamy. Add walnut halves and pieces and toss to coat. Pour the mixture into a strainer and let drain 2-3 minutes. Combine sugar, cinnamon and allspice in a plastic or paper bag; shake to mix. Add the walnuts; hold the bag shut and shake vigorously to coat the nuts. 


Spread the nuts in one layer on the prepared baking sheet.Bake for 1 hour, stirring every 15 minutes. Cool completely, stirring occasionally and breaking nuts apart if stuck together. Don't worry if they stick to the foil, it is easy to peel them off. Store in a tightly capped jar. 
Makes 2 cups.