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Recipes
Watercress-Wisconsin Gorgonzola Salad With Spiced Walnuts
Watercress-Wisconsin Gorgonzola Salad With Spiced Walnuts
Watercress-Wisconsin Gorgonzola Salad With Spiced Walnuts
Walnuts are spiced with cayenne and maple syrup and used to top a salad of watercress, romaine, red onion and dried cranberry salad.
Recipe By:
Chefs Frank Randazzo and Andrea Curto-Randazzo
Prep
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Total
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Serves
6
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Salads
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Ingredients
Salad:
1
cup
plus 2 tablespoons balsamic vinegar, divided
1
bunch
watercress, rinsed, dried and stems removed
1/2
head
romaine lettuce, cleaned and cut into 1/2-inch strips
1/2
cup
(3 ounces) crumbled Wisconsin Gorgonzola cheese
1/4
cup
dried cranberries
2
tablespoons
julienned red onion
1/4
cup
extra-virgin olive oil
Salt, to taste
Freshly cracked pepper, to taste
Spiced Walnuts:
1/3
cup
walnuts (halves and pieces)
1/4
teaspoon
cayenne pepper
1/2
cup
pure maple syrup
Instructions
Preheat the oven to 375ºF.
For the spiced walnuts, place the walnuts on a baking sheet and toast lightly, about 5 minutes. Remove to a bowl and toss with the cayenne pepper and maple syrup. Return the coated nuts to the baking sheet. Return to the oven for 5 minutes. Remove the walnuts to oiled wax paper to cool.
For the salad, bring 1 cup of balsamic vinegar to a boil in a small saucepan. Simmer to reduce the liquid by two-thirds, and remove from the heat. Set aside to cool.
In a large bowl, mix the remaining ingredients, including the remaining 2 tablespoons of balsamic vinegar. Divide the salad among six plates. Drizzle the reserved reduced balsamic vinegar around the plates.
Serve immediately.
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