Best Spinach And Gorgonzola Salad Recipes

SPINACH-PEAR SALAD WITH GORGONZOLA, WALNUTS AND PEAR VINAIGRETTE

Steps:

• To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
• Whisk in olive oil.
• Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.

SPINACH AND GORGONZOLA SALAD

Steps:

• In a large bowl, combine the spinach, strawberries, cashews and cheese. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

SPINACH SALAD WITH GORGONZOLA AND OLIVES

Steps:

• Whisk first 3 ingredients in small bowl to blend. Season to taste with salt and pepper. Place spinach in large bowl. Arrange mushrooms and olives over spinach. Cook bacon in heavy skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings. Reduce heat to medium-low. Add cheese, cream and mustard mixture to skillet. Stir just until melted and smooth (do not boil). Pour warm dressing over salad. Sprinkle salad with bacon.

BABY SPINACH & ARUGULA SALAD WITH APPLES, GORGONZOLA AND VINAIGRETTE

Steps:

• 1. Whisk all vinaigrette ingredients together and refrigerate (or put in freezer briefly for quicker results). 2. Add vinaigrette to greens in small increments to be sure not to over-soak the greens. 3. Place dressed greens on plates. 4. At last possible moment before serving (to avoid browning), remove apple core and slice apple in half numerous times until you have 16 apple slices. Place 8 slices on each plate in a pinwheel design. 5. Sprinkle each plate with gorgonzola and serve.

WARM SPINACH SALAD WITH PANCETTA AND GORGONZOLA DRESSING

Steps:

• For the dressing, place vinegar, shallots, garlic and mustard in a medium size bowl and mix well.
• Slowly mix in the olive oil to blend.
• Season with cracked black pepper and set aside.
• Now for the salad, take the chopped pancetta and saute it until crisped and place on paper towels.
• On medium heat, place a large stainless bowl directly on the flame. Add.
• your dressing to the bowl then add the remaining salad ingredients and toss lightly.
• Divide onto 4 plates and serve.

SPINACH, CRANBERRY, CANDIED WALNUT, AND GORGONZOLA SALAD WITH SHERRY WINE VINEGAR DRESSING

Steps:

• Candied Walnuts: Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine walnuts and all remaining ingredients in medium bowl; toss to coat. Spread nut mixture on prepared baking sheet (some nuts may clump together). Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15 minutes. Cool completely on baking sheet. Sherry Wine Vinaigrette: Whisk both oils, vinegar and shallot in small bowl to blend. Season to taste with salt and pepper. Combine large bag of spinach, 1 cup of dried cranberries, and 1 cup of crumbled Gorgonzola cheese and toss with a few tablespoons of dressing.

CHICKEN LIVERS ON SPINACH SALAD WITH GORGONZOLA DRESSING AND POLENTA CROUTONS

Steps:

• In a hot skillet with oil sear livers until medium rare. Place on paper towel. Place spinach in a bowl. In a second bowl mash Gorgonzola cheese. Whisk in oil and vinegar. Season with salt and pepper. Drizzle about 4 ounces of Gorgonzola dressing over spinach and toss.
• Follow directions on box of instant polenta, steeping rosemary branch in water first. Remove rosemary and pour polenta onto sheet pan that is about 1 inch deep. Let set and cool. Cut polenta into 1 inch cubes and dust with flour. Fry in heavy skillet or deep fryer until golden brown.
• Garnish spinach salad with croutons, balsamic syrup, basil oil, and diced sun dried tomatoes.
• Lay chicken livers on top of salad

SPINACH SALAD WITH GORGONZOLA CROUTONS AND BACON TWISTS

Steps:

• Gorgonzola Croutons: Preheat oven to 375°; mash cheese and butter together with a fork and spread half on one side of each of the slices of bread; cut into 1" pieces and place on a baking sheet, cheese side up.
• If not making bacon twists go ahead and bake croutons until golden, about 15 minutes; if making bacon twists, the croutons and bacon can be baked together, so prepare the bacon twists.
• Bacon Twists: Twist each slice of bacon tightly into a spiral and place on the rack of a broiler pan; press ends of bacon onto the pan, the twists will unravel a bit as they cook.
• If baking both the croutons and bacon, put the croutons in the upper third of the oven and the bacon in the middle of the oven for 15 minutes, or until croutons are golden and bacon is crisp; drain the bacon on paper toweling.
• Dressing: Combine the ingredients (garlic, salt, red wine vinegar, honey, mayonnaise and olive oil) and whisk until emulsified.
• Salad: In large bowl toss together the spinach, croutons and onion; plate and add the bacon twists and egg;drizzle the dressing over the salad.

VEAL CHOPS WITH BALSAMIC PAN SAUCE AND SPINACH SALAD WITH PECANS, PEARS, AND GORGONZOLA

Steps:

• Preheat the oven to 350°F.
• Place the pecans on a baking sheet and toast in the oven for 8 to 10 minutes, or until they smell toasty and they are golden brown. Remove the nuts from the oven and cool them completely.
• Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Liberally season the veal chops with salt, pepper, and sage. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness. Remove the chops from the pan and let them rest under a foil tent for about 5 minutes.
• While the chops are resting, make the sauce. To the same skillet, add a drizzle more EVOO, the onion, and garlic and cook for 1 minute. Add the balsamic vinegar and chicken stock and simmer for 2 to 3 minutes.
• While the sauce is simmering, prepare the salad. In a salad bowl, combine the juice of 1 lemon with about 3 tablespoons of EVOO and a little salt and pepper. Add the sliced pear and toss to coat. Add the spinach, reserved toasted pecans, and crumbled Gorgonzola or Maytag Blue cheese. Toss to combine and coat.
• Turn the heat off the balsamic pan sauce, add the cold butter, and swirl until completely melted. Serve each chop with a little balsamic pan sauce and a serving of the spinach salad.

SPINACH SALAD WITH GORGONZOLA CROUTONS AND BACON TWISTS

Steps:

• Put racks in upper and lower thirds of oven and preheat oven to 375°F.
• Twist each bacon slice into a tight spiral and arrange twists on rack of broiler pan, pressing ends onto pan(twists will unravel somewhat as they bake).
• Bake in upper third of oven until crisp, about 30 minutes. Transfer to paper towels to drain.
• Meanwhile, mash together Gorgonzola and butter in a shallow bowl with a fork. Spread generously on bread slices.
• Cut slices into 1-inch squares and arrange on a baking sheet.
• After bacon has cooked for 15 minutes, put croutons in lower third of oven. Bake until golden and crisp, about 15 minutes.
• While croutons bake, using a large heavy knife, mince and mash garlic to a paste with salt.
• Combine mayonnaise, oil, vinegar, honey, and garlic paste in a blender and blend until smooth.
• Toss together spinach, warm croutons, and onion in a servng bowl and toss with dressing. Top with bacon twists and eggs.

SPINACH SALAD WITH GORGONZOLA CROUTONS AND BACON TWISTS

Steps:

• Gorgonzola Croutons: Preheat oven to 375°; mash cheese and butter together with a fork and spread half on one side of each of the slices of bread; cut into 1" pieces and place on a baking sheet, cheese side up.
• If not making bacon twists go ahead and bake croutons until golden, about 15 minutes; if making bacon twists, the croutons and bacon can be baked together, so prepare the bacon twists.
• Bacon Twists: Twist each slice of bacon tightly into a spiral and place on the rack of a broiler pan; press ends of bacon onto the pan, the twists will unravel a bit as they cook.
• If baking both the croutons and bacon, put the croutons in the upper third of the oven and the bacon in the middle of the oven for 15 minutes, or until croutons are golden and bacon is crisp; drain the bacon on paper toweling.
• Dressing: Combine all the ingredients and whisk until emulsified.
• Salad: In large bowl toss together the spinach, croutons and onion; plate and add the bacon twists and egg;drizzle the dressing over the salad.

SPINACH, STRAWBERRY AND GORGONZOLA SALAD

Steps:

• Place onion in a small glass or stainless steel bowl. Add enough water to cover. Chill, covered with plastic wrap for 30 minutes or longer.
• Bring 4 cups water to a boil in a small saucepan. Plunge the walnuts into the boiling water. Boil for 30 seconds. Remove with a slotted spoon to a small bowl. Add the icing sugar and toss until the walnuts are well glazed.
• heat the vegetable oil in a small saucepan over medium heat. Drop the walnuts carefully into the hot vegetable oil, keeping the walnuts seperated. Cook for 1 to 2 minutes until dark golden brown. Remove to a wire rack lined with parchment paper to cool.
• Heat the walnut oil in a small saucepan over medium heat. Add the shallots. Saute for 2 minutes or until translucent. Remove from heat. Add the vinegar, salt and pepper. Do not overseason with salt as the cheese is quite salty also. Whisk until lightly emulsified.
• Tear the spinach into bite size pieces into a large bowl. Drain the onion. Add the onion, strawberries and cheese, tossing to mix well. Drizzle the dressing over the top and toss until lightly coated. Divide among salad plates and top with the candied walnuts.

SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F.
• Place spinach in serving bowl.
• Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
• Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
• Toss spinach with dressing, Gorgonzola and pecans.

SPINACH PECANS AND GORGONZOLA SALAD WITH SHERRY VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F.
• Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside. I have also done this one the stove top in a skillet but I stir frequently when doing so.
• Whisk together olive oil, vinegar, shallots and salt and pepper in a bowl.
• Mix spinach, goronzola and pecans in a serving bowl.
• Toss salad with dressing.

SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F.
• Place spinach in serving bowl.
• Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
• Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
• Toss spinach with dressing, Gorgonzola and pecans.