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● Arugula Salad with Apples, Walnuts and Gorgonzola
7 ounces Gorgonzola, divided
1 tablespoon extra-virgin olive oil
3 tablespoons Blaze Red Apple Balsamic glaze
freshly ground pepper
6 apples, diced
4 stalks celery, thinly sliced, plus whole celery leaves for garnish
2 tablespoons dried currants, or substitute raisins
2 bunches arugula
1 tablespoon lemon juice
1 cup walnuts, coarsely chopped and toasted, divided
Arrange 1⁄3 of the Gorgonzola in the bottom of a large bowl. Add the olive oil and, using a fork, mash together. Add the Red Apple Balsamic glaze and season with pepper. Mix well until thick and chunky. Add the apples, celery, currants, arugula and lemon juice to the dressing and mix well. Crumble the remaining Gorgonzola and sprinkle it over the salad along with 1⁄2 the walnuts. Mix until well combined. Transfer the salad to a serving bowl and garnish with the remaining walnuts and the celery leaves. ● Serves 6
Wine
Suggestion, Light-Bodied with a delicate bouquet: Casetta-Gavi DOCG