Sweet and Bitter Greens Salad with Gorgonzola Blue Cheese Dressing
Serve with Garlic Roast Chicken with Rosemary and Lemon and Pesto Mashed Potatoes.
by Rachael Ray | on 11/23/11
Photo credit: Lisbeth Axell
Ingredients
- 1 heart romaine lettuce, chopped
- 1 bulb endive lettuce, chopped
- 1 bunch watercress, trimmed, 1-1 1/2 cups leaves
- 1 cup walnut pieces, toasted
- 1/3 cup extra virgin olive oil (EVOO)
- 2 tablespoons red wine vinegar
- 1/2 cup Gorgonzola cheese
- 1 pear, sliced
- Salt and pepper
Serves 4
Preparation
Combine the lettuces and watercress with the walnuts. In a small bowl, whisk the EVOO into the red wine vinegar. Stir in the cheese and pear slices. Toss the salad and season with salt and pepper, to taste.
