This recipe is quite famous. Well, famous within our family. My cousin Megan, who is a fairly well-known equestrian and owner of Vintage View Farms in Mequon (plug, plug), came up with this delicious mix, and we started to request it so often that she finally wrote it down for us. I hadn’t had it in a while, but when Jim recently requested, “One of those fruit and nut salads you’ve been making lately” for dinner, this mix of nuts, cheese, and cranberries popped into my head.
This was just as yummy as I remember, maybe even more so, as I’ve developed a love for blue cheeses that I didn’t have 5 years ago. I made only slight changes such as using white balsamic and toasting the nuts to bring out their flavor. Make a batch of the dressing, and keep it in the refrigerator for this and any other salad you can whip up, as the flavors are quite versatile.
- ¼ cup Balsamic Vinegar, I prefer white
- ½ cup Extra Virgin Olive Oil
- 2 Tbsp Honey
- 2 Tbsp Sesame Seeds
- 2 Tbsp Chives, finely minced
- ½ tsp Salt
- ½ tsp Pepper, freshly ground
- 1 tsp Lime Juice, fresh
- ¼ cup Pine Nuts
- ¼ cup Walnuts, chopped
- ¼ cup Sunflower Seeds
- ½ cup Gorgonzola, crumbled
- ½ cup Dried Cranberries
- ¼ cup Parmesan Cheese, shredded
- 1 to 2 heads Romaine, washed and torn
- 2 to 4 cups Lettuce Mix: your choice of escarole, green leaf, red leaf and/or parsley, etc.
- Add all ingredients into a lidded jar. Seal tightly and shake until combined and slightly thickened.
- In a dry skillet, lightly toast the pine nuts and walnuts. Add in bowl with dressing and all other ingredients except for lettuce. Let sit for up to 1 hour to allow the flavors to meld.
To serve, place lettuce in a large serving bowl and top with dressing mixture. Toss and enjoy.
Dressing: Servings – 12 / WW Points – 3 pts per serving per 2 Tbsp serving
Salad: Servings – 8 / WW Points – 4 pts