I made this Apple Gorgonzola Salad again for Slow Bowl in Paso Robles. It is the third time I have brought it there, and I am thinking that people are probably getting tired of it. Shannon says no. So, just in case someone wants to make it themselves, here is the recipe.
Apple Gorgonzola Salad
I don't have an exact recipe for this. The dressing is a taste-as-you-go kind of thing. Here are the approximate amounts for the large bowl of apple salad at the Slow Bowl GTG.
Apples - 8 large - You choose type - I used 4 Braeburn & 4 Granny Smith for the red and green colors
Endive - 1 package of three small heads at Trader Joe's - Chopped. Or, you can use chopped celery instead
Gorgonzola - 8-oz package of crumbled gorgonzola from (guess where) Trader Joe's
Chopped Toasted Pecans - 1 8-oz package from TJ's
About 3 oz of Cuisine Perel Toasted Walnut Grapeseed Oil (Available online) - I used about half of the 6.5 oz bottle
About 2 oz of Cuisine Perel Spicy Pecan Vinegar (Available online) - I used about 1/4 - 1/3 of the 6.5 oz bottle
Cooking Sherry - A small amount
Combine dressing amounts to taste. Keep it handy as you chop up the apples, and stir dressing in often so the apples won't darken. After the apples are chopped, add endive (or celery), gorgonzola cheese, and chopped toasted pecans. Add remaining dressing and toss to completely distribute. Chill until time to serve.
Cuisine Perel products are sold in some winery tasting rooms, but a much larger variety of items is available on their website:
I have personally used a lot of the Cuisine Perel products and have loved them all.