This salad couldn't be simpler and will be a hit with blue cheese lovers. Pecans can be substituted for the walnuts. Cooking time is for the time it takes to toast the walnuts in a 325 degree oven for a few minutes.

Ingredients

6 serv.

ounces mesclun or 10 ounces baby greens, washed and dried↗10 ounces
cup gorgonzola, finely crumbled↗3⁄4 cup
cup walnuts, toasted and coarsely chopped↗1 cup
Dijon Vinaigrette
cup extra virgin olive oil↗1 cup
tablespoons white wine vinegar↗4 tablespoons
tablespoons lemon juice↗2 tablespoons
tablespoons Dijon mustard↗2 tablespoons
clove garlic, minced↗1 clove
sea salt↗
fresh ground pepper↗

Step-by-step instructions

1
In a large bowl, combine lettuce with cheese and walnuts.
2
Combine and whisk together dressing ingredients.
3
Toss salad with enough dressing to coat but avoid over-dressing.
4
Serve.

Source: food.com

Original recipe ↗

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