Gorgonzola Apple and Walnut Salad
|Salad oil||5 Tablespoon|
|Soy sauce||1 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Walnut halves||240 Milliliter (1 Cup)|
|Walnut oil||60 Milliliter (1/4 Cup)|
|White wine vinegar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Ground white pepper||1 Dash|
|Tart green apples||2 Large|
|Green leaf lettuce head/Romaine lettuce head||1 Large, rinsed and crisped|
|Crumbled gorgonzola cheese||3 Ounce (85 Gram)|
In an 8-inch (20-cm) square baking pan, combine 1 tablespoon of the salad oil, soy sauce, 1/4 teaspoon of the salt, ginger, and garlic powder.
Add walnuts and stir to coat.
Spread nuts in a single layer.
Bake in a 250°F (120°C) oven, stirring occasionally, until crisp and browned (about 30 minutes).
Let cool on paper towels.
If made ahead, store airtight at room temperature for up to 1 week.
In a small bowl, combine remaining salad oil, walnut oil, vinegar, lemon juice, mustard, pepper, and remaining salt; blend well and set aside.
Core and thinly slice apples.
Tear lettuce into bite-size pieces.
Combine lettuce and apples in a serving bowl.
Mix dressing again and pour over salad.
Sprinkle with walnuts and cheese.