Apple Gorgonzola Salad is a simple salad inspired by the restaurant Buca di Beppo however I substitute spinach for romaine lettuce and the type of vinaigrette used. It is a wonderfully sweet and savory salad to enjoy!
Apple Gorgonzola Spinach Salad with Pear Vinaigrette
Remove core, slice and chop apple. Wash the spinach if not pre-washed and crumble cheese if needed.
Once everything is ready, mix vinaigrette into lettuce.
Add chopped apples, 3/4 of the walnuts and 3/4 of the Gorgonzola cheese. Toss well. Plate and garnish with remaining walnuts, cranberries, apples and cheese. Serve immediately.
Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined then add the olive oil into the mixture while continuing to blend until the salad dressing is thick and creamy.
This delicious and gorgeous apple dessert was a hit!!! Atop the apple-blackberry mixture was a crisp almond topping that is made with flour, brown sugar, honey roasted sliced almonds, and butter.
Apple Blackberry Almond Crisp
Pre-heat an oven to 350F. Butter a large baking dish (approximately 8 x 8 or use an unbuttered tart dish).
In a large bowl, combine the apples, blackberries, lemon zest, lemon juice, brown sugar, cornstarch, and cinnamon. Stir well to combine.
Pour into prepared baking dish.
In another bowl combine the flour, brown sugar, butter, almonds and pinch of salt. Using your hands mix well making sure the butter is incorporated until mixture is nice and crumbly.
Spread the topping over the apple and blackberry mixture and bake for 45 – 50 minutes or until the apples are tender and the fruit juices in the crisp are bubbling around the edges.
Transfer the baking dish to a wire rack and cool for 10 to 15 minutes. Serve warm with a scoop of vanilla bean ice cream.