Servings:
6 servings
Ingredients
For salad:
- 8 apricots cut in half, stone removed, and cut into quarters
- 8 ounce crumbled gorgonzola cheese
- 1 quart fresh strawberries, washed, and quartered
- 6 cup loosely packed mixed greens, 1 cup per person
- 2 cup fennel bulbs, shaved thin
- 6 ounce toasted walnuts
For dressing:
- 8 apricots cut in half, stone removed, and cut into quarters
- 8 ounce crumbled gorgonzola cheese
- 1 quart fresh strawberries, washed, and quartered
- 6 cup loosely packed mixed greens, 1 cup per person
- 2 cup fennel bulbs, shaved thin
- 6 ounce toasted walnuts
- 1 ounce dijon mustard
- 1 ounce honey
- 3 ounce strawberry vinegar
- 6 ounce extra virgin olive oil
Preparation
Baking Directions:
In a large salad bowl, combine apricots, strawberries, shaved fennel and mixed greens In a small mixing bowl, whisk together Dijon and honey, add strawberry vinegar slowly, and whisk in extra virgin olive oil until dressing becomes emulsified.
Toss salad lightly with the dressing, season with salt and pepper, and divide the salad evenly among six plates.
Top with toasted walnuts and gorgonzola cheese, and serve immediately.
