Green Salad With Gorgonzola Fritters Recipes

Steps:

• Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
• Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Steps:

• Put arugula, lamb's lettuce, endive and radicchio in a salad bowl.
• Put mustard in a small mixing bowl. Add shallots, basil and red-wine vinegar. Stir with a whisk while adding oil gradually. Add salt and pepper.
• Pour salad dressing over the greens and toss.
• Divide greens into 6 equal portions and serve on salad plates. Arrange two Gorgonzola fritters on each.

Steps:

• Combine the lettuce and walnuts. In a small bowl, whisk oil into vinegar. Stir in the cheese and pear slices. Toss salad and season with salt and pepper, to your taste.

Steps:

• Put the salad greens and the dressing in a ziploc bag. Toss to mix well. Pour the tossed greens into the serving bowl.
• Top with the cheese, fruit and nuts and serve.

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
• Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
• Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

Steps:

• Trim off rim of cheese if it has one. Cut cheese into small cubes.
• Melt the 4 tablespoons butter in a skillet and add 3/4 cup flour, stirring with wire whisk. Add milk, stirring rapidly with whisk. The mixture will be quite thick.
• Add cheese and stir and mash to blend well. Remove from heat. Add egg yolk, mustard and pepper, and stir to blend.
• Line a rimmed baking dish measuring about 7 1/2 by 7 1/2 inches with parchment paper or foil. Pour in batter and smooth over. Let cool and refrigerate an hour or longer, until solidified.
• Put macadamia nuts and bread crumbs into container of a food processor or electric blender. Do not process constantly, but pulse on and off until nuts are coarse-fine and blended with crumbs.
• Unmold Gorgonzola mixture and cut into 12 equal squares.
• Dip each square into remaining flour to coat all over. Dip squares in the eggs to coat and then in the crumb mixture. Continue until all pieces are well coated.
• Heat clarified butter or oil in a skillet and add about half the squares. Cook about a minute and turn squares; cook on second side about 45 seconds. Cook squares on edges as well as top and bottom; the total cooking time is about 2 1/2 minutes. Add squares to skillet until all have been cooked. As squares are cooked, drain on absorbent paper towels.