Summer Salad with Gorgonzola, Berries, and Walnuts in Honey Vinaigrette - photo 1
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Summer Salad with Gorgonzola, Berries, and Walnuts in Honey Vinaigrette

Wegetariańskie Salads Appetizers Vegetarian Dishes 25 min Easy 15 wyświetleń ~42.26 PLN - (0)
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Description

This exquisite salad is a true symphony of flavors and textures, perfect for summer gatherings or as a light, elegant lunch. It combines the sweetness of fresh strawberries and blackberries with the intense, salty flavor of creamy gorgonzola. Crunchiness is added by toasted walnuts, while everything is brought together by a velvety, sweet-and-sour vinaigrette made with honey and balsamic cream. Each bite is a surprising combination that excites the taste buds. Visually, the dish is incredibly appetizing thanks to the contrast of colors: deep green lettuce, red strawberries, purple blackberries, and white cheese. This dish proves that salad doesn't have to be boring – it can be a work of culinary art. It works perfectly as an appetizer for special occasions or as a standalone meal with a slice of crunchy bread.

Ingredients (13)

Servings:
4
  • Arugula 70 g
  • Lamb's lettuce 70 g
  • Gorgonzola dolce cheese 150 g
  • Strawberries 200 g
  • Blackberries 125 g
  • Walnuts 50 g
  • Extra virgin olive oil 0.3 łyżek
  • Balsamic cream 30 g
  • Liquid honey 20 g
  • Dijon mustard 5 g
  • Sea salt 2 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh mint 0.3 pęczków
💰 Szacowany koszt dania: ~42.26 PLN (10.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare the greens. In a large bowl of cold water, place the arugula and lamb's lettuce. Gently stir with your hand to remove any sand. Let it sit for 2-3 minutes so that the impurities settle to the bottom. Then carefully remove the leaves from the water (do not pour the water through a sieve, as the sand will return to the salad). Dry the leaves very thoroughly, preferably using a salad spinner. If you don't have one, spread the leaves on a clean kitchen towel or paper towel and gently pat dry.

Ingredients: Arugula, Lamb's lettuce
Thoroughly drying the leaves is key! Wet leaves will cause the vinaigrette to run off them, making the salad watery. Use a large bowl so the leaves can float freely.
2

Prepare the fruits. Gently rinse the strawberries under running, cool water and dry them on a paper towel. Remove the stems with a small knife. Cut larger strawberries in half or into quarters, while smaller ones can be left whole. Also, gently rinse the blackberries in a sieve and dry them, being careful not to crush them.

Ingredients: Strawberries, Blackberries
Do not soak the fruits in water for too long, as they will absorb it and lose their firmness and flavor. It is best to wash them just before preparing the salad.
3

Toast the walnuts. On a dry, cold skillet (without oil), spread the walnuts evenly. Heat over medium power, stirring or shaking the skillet frequently. Toast for 3-5 minutes, until the nuts start to smell intense and lightly brown. Be careful not to burn them, as they will become bitter. Once done, immediately transfer the nuts to a cold plate to stop the toasting process. Allow to cool completely.

Ingredients: Walnuts
Use a heavy-bottomed pan that distributes heat evenly. Do not leave the pan while toasting, as the nuts can burn very quickly. Toasting brings out the depth of flavor in the nuts and makes them crunchier.
4

Crumble the cheese. Take the Gorgonzola cheese out of the fridge about 15 minutes before preparing the salad, so it softens slightly and releases its full aroma. Using a fork or your fingers, crumble the cheese into smaller, irregular pieces about 1-2 cm in size.

Ingredients: Gorgonzola dolce cheese
If you prefer even pieces, you can cut the cheese with a knife, but crumbling gives the salad a more rustic, appetizing look. The 'Dolce' variety is very creamy, so it will crumble easily.

Salad and dressing composition

5

Prepare the vinaigrette. In a small jar with a lid, pour in the olive oil, balsamic cream, and liquid honey. Add Dijon mustard, a pinch of salt, and freshly ground pepper. Tightly close the jar and shake it vigorously for about 30 seconds, until all the ingredients combine into a smooth, uniform emulsion. The dressing should thicken slightly. Taste and adjust with salt or pepper if needed.

Ingredients: Extra virgin olive oil, Balsamic cream, Liquid honey, Dijon mustard, Sea salt, Pieprz czarny świeżo mielony
The jar method is the simplest and most effective way to make the perfect vinaigrette. Mustard acts as an emulsifier, helping to combine the oil with the other liquids. If you don't have a jar, you can use a small bowl and a whisk.
6

Assemble the salad. On a large platter or on four individual plates, evenly spread the arugula and lamb's lettuce mixture to create a green base. Then, artistically arrange the sliced strawberries and whole blackberries on top. Place the crumbled gorgonzola between the fruits. Finally, sprinkle everything with toasted and cooled walnuts.

Ingredients: Arugula, Lamb's lettuce, Strawberries, Blackberries, Gorgonzola dolce cheese, Walnuts
Try to layer the ingredients instead of mixing them in a bowl. This way, the salad will look more appetizing, and the ingredients will retain their texture. Leave some space between the ingredients so the dressing can reach the leaves at the bottom.
7

Drizzle with the dressing and serve. Just before serving, shake the jar with the dressing again and evenly drizzle the salad using about 2/3 of the prepared dressing. Serve the remaining dressing in a small jug on the side, so guests can add more to their liking. Optionally, garnish the salad with a few fresh mint leaves. Serve immediately.

Ingredients: Fresh mint
Do not dress the salad too early, as the leaves will wilt and lose their crispness. Serving the salad immediately after dressing guarantees the best flavor and appearance.

Fun Fact

💡

Gorgonzola is one of the oldest blue cheeses in the world. Its history dates back to the 9th century, and the name comes from the town of Gorgonzola near Milan. Legend has it that the cheese was created by accident when a distracted cheesemaker with a broken heart left fresh curd out overnight, to which he added a new batch the next day. After a few weeks, he discovered that blue-green veins had formed in the cheese, giving it a unique, sharp flavor.

Best for

Elegancka przystawka na przyjęciu Lekki lunch w letni dzień Danie na romantyczną kolację Dodatek do dań z grilla

Tips

🍽️ Serving

Serve the salad on slightly chilled, flat plates or in wide, shallow bowls to showcase all the ingredients. It pairs perfectly with a glass of chilled, dry white wine, such as Sauvignon Blanc or Pinot Grigio. You can also serve it with a crispy baguette or sourdough croutons to scoop up the delicious dressing from the plate.

🥡 Storage

This salad is best right after preparation. If you need to prepare the ingredients in advance, store them separately in the refrigerator in airtight containers: washed and dried greens, chopped fruits, cheese, and nuts. The vinaigrette can be made up to 3 days in advance and stored in a sealed jar in the refrigerator – before use, take it out for 15 minutes to allow the oil to return to a liquid state, then shake again.

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