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Gorgonzola and Walnut Salad

The creaminess of the Gorgonzola is a made-in-heaven foil for the slightly bitter, warm walnuts.

1 bag salad containing spinach (and other greens, if you like), rinsed and dried
1/2 cup coarsely chopped walnuts
1/2 cup Gorgonzola cheese, crumbled and at room temperature
Simple vinaigrette (see recipe)

Divide the salad greens evenly among 4 plates. Scatter the walnuts in a single layer on a baking sheet and toast them lightly (a quick way is to run them under the broiler -- it takes only a minute or two -- but you have to watch them like a hawk to make certain they don't burn). Remove from heat and transfer walnuts to a small bowl to cool slightly.

Scatter the walnuts and the Gorgonzola over the greens on each plate. Lightly dress each salad with vinaigrette and serve. Serves 4.

Thursday, August 10, 2000



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