Watercress and Wisconsin
Gorgonzola Salad
with Spiced Walnuts
Makes 12 servings
Ingredients:
Spiced Walnuts:
1/2 cup walnuts (halves and pieces)
1/2 teaspoon cayenne pepper
3/4 cup pure maple syrup
Salad:
2 1/4 cups balsamic vinegar
2 bunches watercress, rinsed, dried and stems removed
1 head romaine lettuce, cleaned and cut into 1/2-inch strips
1 cup Wisconsin Gorgonzola cheese, crumbled
1/2 cup dried cranberries
1/4 cup red onion, julienned
1/2 cup extra virgin olive oil
salt to taste
freshly cracked black pepper to taste
Preparation:
Preheat oven to 375 degrees F.
Place walnuts on a baking sheet and toast lightly, about 5 minutes. Remove
to bowl and toss with cayenne pepper and maple syrup. Return coated nuts to
baking sheet and bake an additional 5 minutes. Remove walnuts to oiled wax
paper to cool.
Bring 2 cups balsamic vinegar to boil in a small saucepan. Simmer to reduce
volume by two-thirds and set aside to cool.
Toss together remaining ingredients, including the remaining 1/4-cup
balsamic vinegar (but not the reduced vinegar), in a large bowl. Divide
salad among 12 plates. Drizzle reduced balsamic vinegar around plates for
garnish. Serve immediately.
