Romaine and Gorgonzola Salad
Wash two heads of romaine lettuce in cold water, discarding the tough outer leaves. Shake dry and tear into bite-sized pieces. Add basil sprigs and cherry tomatoes, cut in half. Right before serving, toss the lettuce with Gorgonzola vinaigrette.
Gorgonzola Vinaigrette
¼ cup white wine vinegar + ¼ cup apple juice
1 Tablespoon minced shallots
2 Tablespoons mustard
2 teaspoons chopped basil
2 Tablespoons toasted pine nuts (pinones)
¼ cup walnut oil + 3 Tablespoons olive oil
2 Tablespoons crumbled Gorgonzola—preferably the aged variety from Monferrato
freshly ground black pepper
Put everything in a jar and shake well. Makes about 1 cup. Store in the fridge for up to 5 days.