Best 6 Apple And Gorgonzola Salad Recipes

**Indulge in a Symphony of Flavors: Apple and Gorgonzola Salad Recipes**

Welcome to a culinary adventure that harmonizes the sweet crunch of apples with the tangy, savory bite of Gorgonzola cheese. This article presents a delectable array of apple and Gorgonzola salad recipes, each offering a unique twist on this classic flavor combination. From a simple arugula salad tossed with walnuts and a balsamic vinaigrette to a warm salad featuring roasted apples and crispy bacon, these recipes cater to diverse tastes and preferences. Whether you're looking for a light lunch, a refreshing side dish, or a sophisticated appetizer, you'll find inspiration in this collection. So, get ready to tantalize your taste buds with a symphony of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE AND GORGONZOLA SALAD

Apple and Gorgonzola Salad image

This dressing is one my Grandmother used to make. I added the Gorgonzola. I mistakenly marinated the apples in the dressing for a few hours one day and it tasted so good, I do it every time now.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1/2 cup heavy whipping cream
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium red apple, thinly sliced
1/2 cup crumbled Gorgonzola cheese
2 cups torn curly endive

Steps:

In a small bowl, whisk the cream, vinegar, salt and pepper. Stir in the apple and cheese. Cover and refrigerate for at least 1 hour., Divide endive between two plates; top with apple mixture.

Nutrition Facts : Calories 358 calories, Fat 30g fat (20g saturated fat), Cholesterol 107mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 8g protein.

ENDIVE SALAD WITH GORGONZOLA, APPLE, AND HAZELNUTS

Endive Salad with Gorgonzola, Apple, and Hazelnuts image

This salad -- boasting tangy apples, funky Gorgonzola, and crunchy hazelnuts -- is satisfying enough to pack for a light lunch.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1/4 cup blanched hazelnuts (skinless)
2 tablespoons olive oil
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
2 heads Belgian endive, halved lengthwise, cored, and sliced 1/2 inch wide lengthwise
2 ounces Gorgonzola cheese, crumbled (1/2 cup), plus more for garnish (optional)
1 Fuji or Gala apple, halved, cored, and thinly sliced

Steps:

Preheat oven to 350 degrees. Place hazelnuts on a rimmed baking sheet, and toast until golden, 5 to 8 minutes. Let cool; coarsely chop, and set aside.
In a large bowl, whisk together oil and vinegar; season with salt and pepper. Add endive, apple, Gorgonzola, and hazelnuts; toss gently to combine. Serve immediately, garnished with more Gorgonzola, if desired.

FENNEL, APPLE, AND GORGONZOLA SALAD

Fennel, Apple, and Gorgonzola Salad image

Categories Salad Blue Cheese Currant Apple Fennel Fall Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 crisp apples, such as Gala or small Fuji, thinly sliced
3 tablespoons dried currants
2 medium fennel bulbs (sometimes called anise; 2 lb total)
4 oz Gorgonzola (preferably dolce), crumbled

Steps:

Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss.
Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer.
Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.

CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD

Curly Endive, Apple, and Gorgonzola Salad image

Provided by Food Network

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 small heads curly endive, preferable frisee
3 large Granny Smith apples
1 1/2 cups heavy cream
3/4 cup red wine vinegar
3 ounces Gorgonzola, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.

ROMAINE, APPLE, AND GORGONZOLA SALAD

Romaine, Apple, and Gorgonzola Salad image

The combination of these ingredients make for a very unusual flavor. A nice change from the usual salads.

Provided by Luby Luby Luby

Categories Apple

Time 15m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1 1/4 teaspoons sugar
2 tablespoons white wine vinegar
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 small shallot, minced
1/2 teaspoon dried tarragon
1/8 teaspoon salt
fresh ground black pepper
1/2 head romaine lettuce, rinsed, dried and torn into bite size pieces
2 tablespoons butter
1 cup coarsely chopped walnuts
1/2 teaspoon sugar
1 granny smith apple, peeled, cored and chopped
1/2 cup crumbled gorgonzola

Steps:

For Vinaigrette: Whisk together all ingredients except oil.
Add olive oil in a stream and whisk until emulsified then set aside.
In small saucepan melt butter over medium heat.
Add sugar and walnuts and saute until golden brown, about 5 minutes.
In large bowl mix Romaine lettuce, apples and cheese.
Add walnut butter mixture to lettuce.
Pour Dijon vinaigrette over lettuce, mixing well.

WINTER APPLE SALAD WITH FENNEL AND GORGONZOLA

WINTER APPLE SALAD WITH FENNEL AND GORGONZOLA image

Categories Sauce Fruit

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

Balsamic Vinaigrette:
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 garlic clove cut in half
Salad:
2 eating apples (fuji, elstar, cortland, criterion) unpeeled, cored and thinly sliced
1 cup diced fennel bulb
3 cups romaine, torn into bite size pieces
2 cups curly endive, torn into bite size pieces
2 cups butter lettuce, torn into bite size pieces
1/4 cup crumbled gorgonzola cheese

Steps:

To prepare balsamic vinaigrette, combine oil, vinegar, salt pepper and garlic in small jar with tight fitting lid. Shake and let stand 20 minutes or refrigerate up to 2 days. Discard garlic. To prepare salad place apples and fennel in bottom of large salad bowl. Toss with vinaigrette. Layer romaine, endive, and butter lettuce on top. Cover with damp paper towels and refrigerate up to 4 hours. When ready to serve sprinkle cheese on top and toss well.

Tips:

Choose ripe, firm apples. This will ensure that they hold their shape and don't turn to mush when you dress them.
Use a sharp knife to thinly slice the apples. This will help them absorb the flavors of the dressing.
Don't overcrowd the salad. If you're making a large salad, use a large bowl or platter so that the ingredients can spread out evenly.
Dress the salad just before serving. This will prevent the greens from wilting.
Serve the salad immediately. This is when the flavors are at their best.

Conclusion:

Apple and gorgonzola salad is a delicious and easy-to-make salad that is perfect for any occasion. With its sweet and savory flavors, it's sure to be a hit with everyone who tries it. So next time you're looking for a new salad recipe, give this one a try. You won't be disappointed!