Recipe serves: 2 main dishes or 4 appetizers

Mixed greens with Gorgonzola, dry apricot and walnut

5 cup mixed baby greens
4 Tbsp olive oil (Toscano)
4 Tbsp balsamic vinegar (Modena)
3 Tbsp red onion, diced
4 Tbsp Gorgonzola cheese, crumbled
1/3 cup walnuts
8 each small dry apricot, thinly sliced

Preparation steps:
  1. Mix the greens with red onions, olive oil and balsamic vinegar.
  2. Arrange on individual plates.
  3. Garnish with Gorgonzola cheese, walnuts and dry apricot.
Personal notes
This recipe is inspired by a salad I had at the "Communal" restaurant in Provo, UT.
Picture of recipe

Mixed baby greens is a mix of arugula, radicchio,
mizuna, frisee, baby red chard, baby spinach and
assorted baby lettuce leaves.

Gorgonzola is an Italian blue cheese.

Take note!
  • Measurements: greens
    5 cups = 3 oz

  • substitute any high quality blue cheese
    for the Gorgonzola cheese