Fresh Figs Gorgonzola Walnut Salad Recipes

BAKED FIGS WITH GORGONZOLA AND AGED BALSAMIC VINEGAR

Baked Figs with Gorgonzola and Aged Balsamic Vinegar image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 6

Ingredients

4 large figs cut half
8 teaspoon gorgonzola
2 tablespoons balsamic plus 1 tablespoon balsamic for dressing
1-ounce olive oil
2 ounces mesclun salad
Salt and pepper to taste

Steps:

Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs.

GORGONZOLA AND TOASTED WALNUT SALAD

Gorgonzola and Toasted Walnut Salad image

This salad couldn't be simpler and will be a hit with blue cheese lovers. Pecans can be substituted for the walnuts. Cooking time is for the time it takes to toast the walnuts in a 325 degree oven for a few minutes.

Provided by Hey Jude

Categories Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

10 ounces mesclun or 10 ounces baby greens, washed and dried
3/4 cup gorgonzola, finely crumbled
1 cup walnuts, toasted and coarsely chopped
1 cup extra virgin olive oil
4 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 clove garlic, minced
sea salt
fresh ground pepper

Steps:

In a large bowl, combine lettuce with cheese and walnuts.
Combine and whisk together dressing ingredients.
Toss salad with enough dressing to coat but avoid over-dressing.
Serve.

FRESH FIGS, GORGONZOLA & WALNUT SALAD

FRESH FIGS, GORGONZOLA & WALNUT SALAD image

Categories Salad

Yield 4

Number Of Ingredients 9

Ingredients

1 3/4 cups walnuts
1 pound arugula or mesclun
12 figs, halved lengthwise
2 cups (8 ounces) gorgonzola or stilton cheese, crumbled
1 cup ruby port wine
1 tablespoon sugar
1/4 cup balsamic vinegar
3/4 cup extra-virgin olive oil
freshly gound pepper

Steps:

Preheat oven to 350 degrees. Spread the walnuts on a baking pan and roast until lightly browned, about 8 minutes. Coarsely chop & set aside. Rinse & dry arugula. Place a mound on each plate & arrange figs on plate. Add gorgonzola & walnuts. In a small saucepan, reduce th eport wine by 1/2, medium heat, about 10 minutes. Add sugar & dissolve. Remove from heat & add vinegar. Slowly whisk in olive oil. Drizzle over salad while still warm.

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