Description
A vibrant and flavorful Winter salad featuring tender baby spinach, crisp red apple slices, creamy Gorgonzola cheese, and crunchy candied walnuts, complemented by crispy bacon and a tangy homemade dressing. This Italian-inspired salad is perfect as a main course during chilly months, offering a delightful balance of textures and flavors.
Ingredients
Salad
- 7 oz (200g) baby spinach
- 1 red delicious apple, thinly sliced
- 4.5 oz (130g) Gorgonzola cheese, at room temperature
- 1/2 pomegranate, arils removed
- 5.2 oz (150g) streaky bacon or pancetta strips (2 slices per person)
Candied Walnuts
- 1 cup (80g) walnut halves
- 3 tbsp sugar
- 1/4 tsp chili flakes (red pepper flakes)
- 1/4 tsp paprika
- 1 oz (30g) butter
- Pinch of salt
Dressing
- 5 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- Candy the Walnuts: In a small pan, combine the walnut halves, sugar, chili flakes, paprika, a pinch of salt, and butter. Heat gently and let the sugar and butter melt together, stirring continuously to coat the walnuts evenly. Be careful to avoid burning the sugar. Once coated, transfer the walnuts immediately onto a sheet of baking paper, separating them to prevent sticking. Set aside to cool.
- Cook the Bacon or Pancetta: Place the bacon or pancetta strips under a hot grill. Grill until crispy on each side, then drain on kitchen paper to remove excess fat. Once cooled, cut or tear them into smaller pieces for sprinkling over the salad.
- Prepare the Dressing: In a large mixing bowl, whisk together the olive oil, red wine vinegar, and a pinch of salt and pepper until the mixture is fully combined. Add half of the room temperature Gorgonzola cheese and mash it with a fork, blending it into the dressing. Don't worry if some lumps remain; they add to the texture and flavor.
- Toss the Spinach: Add the baby spinach to the dressing bowl. Toss thoroughly to ensure all leaves are evenly coated with the flavorful Gorgonzola dressing.
- Assemble the Salad: Divide the dressed spinach evenly among serving bowls. Top each with equal portions of thinly sliced apple, the remaining Gorgonzola cheese, pomegranate arils, crispy bacon pieces, and the candied walnuts. Finish with a fresh grinding of black pepper and serve immediately for best flavor and texture.
Notes
- Do not worry if the dressing has lumps; this is normal and enhances the flavor.
- Ensure the Gorgonzola cheese is at room temperature for easier mixing in the dressing.
- Cut or tear the cooked bacon or pancetta into bite-sized pieces before adding to the salad for easy eating.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
