Gorgonzola and Toasted Walnut Salad

 

2/3

cup coarsely chopped walnuts

1/3

cup olive oil

2

tablespoons lemon juice

1

clove garlic

1/8

teaspoon salt

Dash of pepper

8

cups ready-to-eat salad greens (any variety)

1/2

cup crumbled Gorgonzola or Roquefort cheese (2 oz)

1/2

cup 1/2-inch pieces fresh chives

• 1 To toast walnuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until fragrant and golden brown. Remove walnuts from skillets and spread on plate to cool slightly.
• 2 In blender or food processor, place 1/3 cup toasted walnuts and remaining dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
• 3 In large bowl, toss remaining 1/3 cup toasted walnuts and salad ingredients. Pour dressing over salad mixture; toss gently until salad is evenly coated.