Apple Gorgonzola Salad

This is a personal favorite - and great for big groups. My wife perfected this one (Thanks dear!).

Ingredients:

1 head of Romaine (de-ribbed), or a bag of mixed greens, or both.

• Adjust according to how many people will be eating. (TIP - once the dressing is applied the salad doesn't keep very well, so it is best to eat it all at once. The extra dressing will keep for at least a week so you can make more later, and it'll be fresh)

1 cup coarsely chopped, glazed walnuts (pecans work too if you prefer)

• to make the glaze, melt 2 to 3 tablespoons of butter on a light heat. Increase heat slightly once butter is melted. Toss in nuts to coat, then add 1/4 cup of brown sugar. Stir until the sugar has melted and created a coarse glaze on the nuts.

1 Granny Smith apple, chopped

1/2 cup crumbled gorgonzola

Red Wine Vinaigrette (usually makes enough for two salads)

• 1/3 cup red wine vinegar
• 3/4 tsp. dried oregano
• 1/2 tsp. dry mustard
• 1 tsp. salt
• 1 pinch black pepper
• 2 tbsp. red onion, chopped fine
• 2 cloves of garlic
• 1/2 cup extra-virgin olive oil (a splash more if you are making a larger salad)
• Combine ingredients in a mason jar and shake to emulsify