Ingredients
The following ingredients have 4 Servings
- 1 head butter lettuce (cleaned and dried (see Notes))
- ½ cup walnut halves (roughly chopped )
- 1 cup halved red seedless grapes
- 4 ounces crumbled Gorgonzola cheese
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- ½ teaspoon Dijon mustard
- ¼ to ½ teaspoon sugar (as needed)
- freshly ground black pepper (to taste)
Instruction
- Preheat oven to 350 degrees F. Place the walnuts on a baking sheet or small oven-proof dish and bake for 3 to 4 minutes, or until lightly toasted. Remove from the oven and allow to cool while assembling salad.
- Tear the butter lettuce leaves into smaller pieces and layer it with the grapes and gorgonzola in a large, shallow bowl or platter. Place some larger leaves of butter lettuce around the edges for a nice presentation, if desired. Sprinkle the toasted walnuts over the top and drizzle with as much of the vinaigrette as desired.
