Fennel Apple Gorgonzola Salad With Balsamic Vinaigrette Aka Winter Apple Salad Recipes

APPLE GORGONZOLA SALAD

Apple Gorgonzola Salad image

I recreated this at home after having a very similar salad at Buca di Beppo (an Italian family style restaurant). Ingredient amounts are approximate, because I simply toss in the amount that "looks" right. But, the combination of ingredients are soooo good. I think even the most inexperienced can throw this together without explicit instructions... :) Oh, for the Spiced Walnuts, try something similar to Chef #159145' Recipe #139127.

Provided by gypsysoul

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 head romaine lettuce
3 ounces dried cranberries
2 granny smith apples, sliced
3 ounces gorgonzola, crumbled
1/2 cup spiced walnuts
italian vinaigrette

Steps:

toss all ingredients together and enjoy!
play with the ingredient amount to find what suits your tastes!

Nutrition Facts : Calories 243.1, Fat 16.3, SaturatedFat 5, Cholesterol 15.9, Sodium 310.5, Carbohydrate 19.8, Fiber 6.9, Sugar 10.4, Protein 9

FENNEL, APPLE, AND GORGONZOLA SALAD

Fennel, Apple, and Gorgonzola Salad image

Categories Salad Blue Cheese Currant Apple Fennel Fall Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 crisp apples, such as Gala or small Fuji, thinly sliced
3 tablespoons dried currants
2 medium fennel bulbs (sometimes called anise; 2 lb total)
4 oz Gorgonzola (preferably dolce), crumbled

Steps:

Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss.
Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer.
Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.

FENNEL AND APPLE SALAD WITH CIDER VINAIGRETTE

Fennel and Apple Salad with Cider Vinaigrette image

Categories Salad Fruit Vegetable Side No-Cook Picnic Backyard BBQ Vinegar Apple Pecan Fennel Arugula Fall Honey Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup unfiltered apple cider or apple juice
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1 large Granny Smith apple, quartered, cored, thinly sliced
1 medium-size fresh fennel bulb, trimmed, thinly sliced
2 cups arugula (about 3 ounces)
1/2 cup pecans (about 2 ounces), toasted

Steps:

Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

FENNEL-APPLE SALAD WITH WALNUTS

Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

Ingredients

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

APPLE GORGONZOLA SALAD WITH BALSAMIC VINAIGRETTE

Apple Gorgonzola Salad With Balsamic Vinaigrette image

My take on the apple gorgonzola salad at Buca di Beppo. I have also made the dressing using Apple Cider Vinegar in place of the Balsamic with excellent results. It is a family and friend favorite!

Provided by Cook4_6

Categories Salad Dressings

Time 25m

Yield 16 serving(s)

Number Of Ingredients 17

Ingredients

16 ounces romaine lettuce (I prefer spring mix or artisan lettuces)
2 granny smith apples, chopped
1 cup walnuts, toasted
1/4 cup dried cranberries
1/2 cup gorgonzola, crumbled
1/4 lb prosciutto (baked and crumbled) (optional)
1 1/2 teaspoons anchovy paste
1/3 cup balsamic vinegar
3 tablespoons water
1 teaspoon oregano, dried
3/4 teaspoon pepper
3/4 teaspoon salt
1 garlic clove, minced
1 tablespoon sugar
2 tablespoons cornstarch
1/4 cup parmesan cheese, grated
1 cup olive oil

Steps:

If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
Combine salad and dressing, serve.

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