Wisconsin Gorgonzola Salad

Ingredients

1 bottle (750 ml) sauterne wine

For croutons:
1/2 loaf pumpernickel bread
2 ounces (1/4 cup) olive oil
Salt
Pepper

For walnut puree:
1/2 cup walnuts, toasted
1/4 cup cracked ice
1/2 teaspoon grated lemon zest
1/4 cup walnut oil
Salt
White pepper

For Gorgonzola Mousse:
1/4 cup Wisconsin Gorgonzola cheese, crumbled
1/2 cup heavy cream

For vinaigrette:
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
3/4 cup salad oil

For salad:
2 ripe pears, cut in 12 1/2-inch slices
1/2 pound candied walnuts, divided
2 heads butter lettuce, cut in 1/2-inch strips
1 head Belgian endive
1/2 pound (8 ounces) red oak lettuce
1/2 pound (8 ounces) dried pears, cut in 1/4-inch strips
1/4 pound (4 ounces) Wisconsin Gorgonzola cheese, crumbled
4 ounces yellow wax beans, blanched and shocked

Description

Eat Wisconsin Cheese Favicon Eat Wisconsin Cheese
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