Fruit and Salemville Gorgonzola Salad

INGREDIENTS:Caramelized Pecan Toffee:
1 cup pecan pieces
2 cups granulated sugar

Sherry Walnut Vinaigrette:
2 shallots, finely diced
2 sprigs fresh thyme, finely chopped
2 Tbsp. Dijon mustard
1 cup sherry vinegar
1 ½ cups walnut oil
1 ½ cups olive oil
to taste, salt and ground black pepper

5 heads Belgian

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.