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