Take advantage of those summer fruits in this playful salad. The tang of gorgonzola contrasts beautifully with the berries to awaken your tastebuds. This recipe comes to us from Kristen of Creative Stash.
For the vinaigrette:
- 1 shallot
- 1 teaspoon salt
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- pepper to taste
For the salad:
- 1 head romaine lettuce, chopped
- ½ bunch fresh spinach
- ½ pint of strawberries, sliced
- ½ pint blueberries
- 2 oz gorgonzola cheese, crumbled
For the vinaigrette:
Using a mortar and pestle or a pastry blender* pound the shallots together with the salt until the shallots are broken up in small pieces.
Place pounded shallots salt mixture in a bowl and slowly whisk in the olive oil and the vinegar. Add pepper to taste.
*optional. If equipment is unavailable, mince shallots and mix with salt.
To complete the salad:
Mix the lettuce, spinach, strawberries and blueberries together in a large bowl.
Dress the salad with the vinaigrette to taste. Sprinkle with crumbled gorgonzola and enjoy.
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