Shelly's Recipe

Mesclun Salad with Gorgonzola, Toasted Sliced Almonds with Balsamic Vinaigrette

Category: Salad

Salad and Vinaigrette

1 bag Mesclun or Butter Lettuce with Radicchio
Mix
Gorgonzola
Toasted, sliced almonds
Vinaigrette (recipe below)

Place lettuce on each persons plate. Place small pieces of Gorgonzola on lettuce. Refrigerate until ready to serve. I serve the almonds and vinaigrette on the side so each person can use the amount they like. You could do this with the Gorgonzola as well.

To toast the sliced almonds, put them in a single layer on a baking sheet and toast them in a 325 - 350 degree F oven for about 5 minutes. Watch them carefully so they don't get too brown.

Vinaigrette:

1 Tbl. prepared Dijon mustard
4 Tbl. red wine vinegar
1 Tbl. balsamic vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 tsp freshly ground black pepper
1/4 c. olive oil
1/4 cup canola oil

Measure mustard into a bowl. Whisk in vinegar, sugar, salt and pepper.
Continue to whisk while slowly dribbling in olive and canola oil until mixture thickens. Adjust seasoning to taste. Cover until ready to use. Yield: 1 cup