3 ounces gorgonzola, separated
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Freshly ground black pepper
4 cups young spinach leaves
1/4 cup coarsely chopped toasted walnuts
In a small bowl, combine 2 ounces gorgonzola with the olive oil, vinegar and a little pepper, mashing the cheese with a fork until all is well mixed.
Pour the dressing into the bottom of a salad bowl, then add spinach leaves. Turn to coat the leaves. Add the walnuts and turn them in, along with the remaining crumbled gorgonzola. Garnish with several more tablespoons toasted walnuts. Makes about 4 servings.
"In the French Kitchen Garden" by Georgeanne Brennan
Thursday, May 06, 1999
