"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
Vinaigrette: ¼ cup olive oil 2 TSBP + 1 ½ tsp honey Minced Red onion 2 tsp Dijon mustard
8 cups baby greens 1 large granny apples thinly sliced ¼ cup dried tart cherries 1/3 toasted walnut pieces ½ crumbled gorgonzola cheese
Put vinaigrette ingredients in mini-processor, puree until smooth. Con be made a day ahead of time and store in refrigerator. For salad, put greens, cherries, apples, walnut pieces, and gorgonzola cheese in salad bowl, toss gently with dressing to coat.
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