Best Gorgonzola And Grape Salad Recipes

Gorgonzola and Grape Salad image

Provided by Food Network

Time P1DT10m

Yield 6 to 10 servings

Number Of Ingredients 14

1/2 cup aged red wine vinegar
1/2 cup fresh lemon juice
1 1/2 teaspoons sugar
1 tablespoon salt
5 cloves garlic
1 1/2 small shallots, minced
2 1/2 cups extra-virgin olive oil
1 1/2 teaspoons freshly ground black pepper
20 cloves garlic
1 1/2 cups water
1/4 cup sugar
2 cups seedless green and red grapes, halved
1 cup Gorgonzola, crumbled
3 heads frissee lettuce, or other hearty green

Steps:

Dressing: Place red wine vinegar, lemon juice, sugar, salt, and garlic cloves in a blender and pulse on high speed. Add the shallots and slowly incorporate the extra-virgin olive oil while blender is on high speed. Finish seasoning with black pepper and allow the dressing to sit for 24 hours, refrigerated, before using.
For the candied garlic: Coat a sheet pan with oil for the finished garlic. Place the garlic and water in a large saute pan over medium to high heat. Boil the cloves until they are cooked through but still firm to the touch and still maintain their shape. This takes about 8 minutes. By this time the water should be all the way or close to being evaporated. At this point, add the sugar in with the garlic cloves and continue to cook over medium heat while stirring occasionally. After a couple of minutes the sugar will begin to caramelize. At this point it is important that the garlic be stirred constantly so they become evenly coated with the caramelized sugar. Continue to caramelize the garlic until golden to dark golden brown. This process happens very quickly so stay alert. Turn the garlic out onto the greased sheet pan and cool.
For the salad: Place the grapes, Gorgonzola and candied garlic in a large mixing bowl. Add 3/4 cup of dressing. You want enough dressing in the bowl to fully saturate the cheese and grape mixture. Add the lettuce and toss your salad. Taste for seasoning.

Fennel, Grape, and Gorgonzola Salad image

Yield Serves 2

Number Of Ingredients 7

1 large fennel bulb (sometimes called anise)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup halved black grapes, seeded
2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
1 cut thinly sliced radicchio
1 cup thinly sliced romaine (wash and dry before slicing)

Steps:

Trim fennel stalks flush with bulb and discard any tough outer layers. Halve bulb lengthwise, discard core, and slice fennel thin. In a bowl toss together fennel, oil, lemon juice, and salt and pepper to taste and let stand 10 minutes. Add grapes, Gorgonzola, radicchio, and romaine and toss to combine.

SHRIMP, GRAPE AND GORGONZOLA SALAD image

Categories Shellfish

Yield Makes 6 luncheon servings

Number Of Ingredients 10

*2 lbs. salad shrimp, cooked, drained and chilled
*2 to 3 ribs celery, chopped
*2 cups seedless grapes, halved (I use red because I like the color contrast)
*3 scallions, thinly sliced on the bias
*2 oz. cider vinegar
*5 oz. extra-virgin olive oil
*pinch each dried thyme and tarragon
*salt and pepper to taste
*3 oz. crumbled Gorgonzola
*Romaine lettuce, washed and torn into bite-sized pieces

Steps:

In a small bowl, whisk together the cider vinegar, extra-virgin olive oil, salt, pepper, dried thyme and dried tarragon. Set aside. Line a salad bowl with the Romaine lettuce. Add the shrimp, celery, grapes and scallions. Chill until ready to serve. Just before serving, whisk the Gorgonzola into the vinaigrette. Pour the vinaigrette over the salad and toss to coat. Serve at once with crusty bread.