This mouth-watering salad is more than just a pretty plate. It’s guaranteed to awaken your taste buds. Here, arugula leaves are topped with succulent raspberries, crunchy walnuts and crumbly, salty Gorgonzola. The cheese adds a distinctive flavor as well as texture to this deliciously mixed-up salad.
Ingredients
2 pints raspberries
1/3 cup olive oil
1/4 cup raspberry balsamic vinegar
1 tbsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup finely sliced green onions
2 pkgs. (5 oz. each) baby arugula or watercress (about 12 cups)
7 oz. Gorgonzola, crumbled
Instructions
Use a fork to mash enough raspberries to equal 2/3 cup. Place in a medium bowl and add oil, vinegar, sugar, salt and pepper; whisk to blend. Stir in green onions.
In a large bowl, place arugula and fruits. Toss with dressing.
Arrange salad on 6 plates. Top with Gorgonzola and walnuts and serve immediately.
Notes
Tip: Make it your own! Substitute with spinach and add fresh strawberries; use toasted pine nuts or almonds instead of walnuts.
Recipe by Il Villaggio Cheese at http://ilvillaggiocheese.domain-account.com/recipes/fruity-spring-salad-with-gorgonzola/