Mills Family Farms Romaine Lettuce with Tart Apple, Red Flame Grapes, Candied Walnuts & Gorgonzola Cheese in a Honey & Black Pepper Dressing
Using Mills Family Farms Wholeaves® Romaine Hearts
by Chef Todd Fisher
Serves 8
Ingredients:
24 Mills Family Farms Romaine lettuce Crowns
( Hand Torn into bite size Pieces )
2 Tart Apples like Pippin or Granny Smith ( Julienne Cut )
½ # Red Flame Grapes ( Cut in Half )
½ # Gorgonzola Cheese ( Crumbled )
3 T. Honey
2 T. Cracked Black Pepper
2 T. White Wine Vinegar
1 C. Mayonnaise
2 t. Salt
1 C. Walnut halves
2 C. Powdered Sugar
¼ t. Cayenne Pepper
¼ t. Black Pepper
1 t. Salt
In a large bowl combine the hand torn Mills Family Farms Romaine lettuce with the tart apple, grapes and crumbled Gorgonzola cheese. In a separate bowl combine the honey, pepper, vinegar and mayonnaise, adjust seasoning with salt and set a side chill till ready to use if not using immediately. To candy Walnuts use a large pot half full with water, once water has come to a boil pour in Walnut halves and cook 3 minutes. While Walnuts are boiling using a separate bowl combine the powdered sugar and spices and mix together. After the nuts are cooked, drain and let dry 2 minutes, pour the cooked dried nuts into the sugar mixture and toss to coat the nuts well. Place the sugared nuts on a parchment lined and non stick sprayed cookie sheet and bake 8 – 12 minutes at 350 degrees. Once nuts have been baked and are a golden brown let them cool, if not using immediately store the cooled nuts in an airtight container for up to a week. Drizzle the dressing over the Salad combination and Toss gently to coat the ingredients well. Top salad with candied walnut halves and serve immediately.