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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Baby Field Greens with Candied Walnuts, Bacon & Gorgonzola Cheese with a Balsamic Maple Vinaigrette Recipe

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This recipe for Baby Field Greens with Candied Walnuts, Bacon & Gorgonzola Cheese with a Balsamic Maple Vinaigrette is from Cooking for a Cure, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the walnuts:
1/4 c. packed brown sugar
1 c. walnut halves
2 tbsp. water

For the Vinaigrette:
1 c. balsamic vinegar
1/2 c. pure maple syrup
1/4 c. minced shallots
3 c. olive oil
2 tsp. salt
1 tsp. pepper

For the salad:
8 c. assorted baby salad greens
12 slices bacon, crisp fried, crumbled
1/2 c. gorgonzola cheese
Directions:
Directions:
Cook the brown sugar in a large heavy skillet over medium-high heat until melted.
Add the walnuts and water. Cook for 10 minutes or until the water evaporates, stirring constantly.
Spread the walnuts on a sheet pan and let stand to dry.
Store in an airtight container.

Combine the vinegar, syrup, shallots, olive oil, salt and pepper in a jar with a tight-fitting lid. Shake vigorously to mix, then chill.

Mix the greens, bacon, cheese and walnuts in a large bowl. Drizzle 1/2 cup of the vinaigrette over the salad, tossing gently to coat.

Enjoy!

 

 

 

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