2005
Gorgonzola and Grape Salad
Source: Party
Starters
Recipe courtesy Jill Davie
Dressing:
1/2 cup aged red wine vinegar
1/2 cup fresh lemon juice
1 1/2 teaspoons sugar
1 tablespoon salt
5 cloves garlic
1 1/2 small shallots, minced
2 1/2 cups extra-virgin olive oil
1 1/2 teaspoons freshly ground black pepper
Candied garlic:
20 cloves garlic
1 1/2 cups water
1/4 cup sugar
Salad:
2 cups seedless green and red grapes, halved
1 cup Gorgonzola, crumbled
3 heads frissee lettuce, or other hearty green
Dressing: Place red wine vinegar, lemon juice, sugar, salt, and garlic
cloves in a blender and pulse on high speed. Add the shallots and slowly
incorporate the extra-virgin olive oil while blender is on high speed. Finish
seasoning with black pepper and allow the dressing to sit for 24 hours,
refrigerated, before using.
For the candied garlic: Coat a sheet pan with oil for the finished garlic. Place
the garlic and water in a large sauté pan over medium to high heat. Boil the
cloves until they are cooked through but still firm to the touch and still
maintain their shape. This takes about 8 minutes. By this time the water should
be all the way or close to being evaporated. At this point, add the sugar in
with the garlic cloves and continue to cook over medium heat while stirring
occasionally. After a couple of minutes the sugar will begin to caramelize. At
this point it is important that the garlic be stirred constantly so they become
evenly coated with the caramelized sugar. Continue to caramelize the garlic
until golden to dark golden brown. This process happens very quickly so stay
alert. Turn the garlic out onto the greased sheet pan and cool.
For the salad: Place the grapes, Gorgonzola and candied garlic in a large
mixing bowl. Add 3/4 cup of dressing. You want enough dressing in the bowl to
fully saturate the cheese and grape mixture. Add the lettuce and toss your
salad. Taste for seasoning.