Name: Fall Apple and Gorgonzola Salad
Ingredients: 5-6 ounces of autumn salad greens (see post for suggested varieties); 1 large Fuji or Cosmic Crisp apple, peeled, cored, and diced (Can sub other varieties. See post.); 3 ounces Gorgonzola cheese, crumbled; 1 cup walnut halves, toasted in a dry pan until fragrant, then cooled and roughly chopped; 1/3 cup olive oil; 1/3 cup apple cider vinegar; 1 T honey; 2 tsp Dijon mustard; ½ tsp Kosher salt; ¼ tsp fresh ground pepper

Ingredients

Scale

For the Salad:

5–6 ounces of autumn salad greens (see post for suggested varieties)
1 large Fuji or Cosmic Crisp apple, peeled, cored, and diced (Can sub other varieties. See post.)
3 ounces Gorgonzola cheese, crumbled
1 cup walnut halves, toasted in a dry pan until fragrant, then cooled and roughly chopped

For the Vinaigrette:

1/3 cup olive oil
1/3 cup apple cider vinegar
1 T honey
2 tsp Dijon mustard
½ tsp Kosher salt
¼ tsp fresh ground pepper

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Instructions

Place the salad greens in a large serving bowl. Sprinkle the chopped apple and toasted walnuts over the top. Crumble the gorgonzola over the top.
In a smaller bowl, vigorously whisk together the olive oil, cider vinegar, mustard, honey, salt, and pepper. Taste and adjust ingredients or seasonings as necessary.
Pour vinaigrette over salad and toss to coat the greens and other ingredients. Serve immediately.