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Chef Tony Nasello: Honey Gorgonzola Hearts and Spears - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Chef Tony Nasello: Honey Gorgonzola Hearts and Spears

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The Lost Italian's
Honey Gorgonzola Hearts and Spears

 

Serves: 4 to 6

 

Salad Ingredients:

1 package hearts of romaine lettuce, cleaned and ends cut off

½ cup toasted walnuts

½ cup crumbled gorgonzola cheese

1 lb. cooked and chilled asparagus spears (grilled, steamed or blanched)

 

Vinaigrette Ingredients:

1 cup gorgonzola cheese

3 egg yolks or 1/3 cup pasteurized liquid egg yolks

½ cup white wine vinegar

½ teaspoon chopped garlic

1 tablespoon Dijon mustard

1 cup vegetable oil

¼ cup honey

Salt and pepper to taste

 

Directions:

In a large bowl, combine the yolks, vinegar, mustard, garlic and honey and whisk all together, or blend in a food processor. Slowly add the vegetable oil in a steady stream, while whisking/blending constantly. Once the oil has been incorporated into the mixture add the gorgonzola cheese and whisk/blend until smooth. Season with salt and pepper to taste.

 

To Assemble the Salad:

Take 4-5 romaine hearts and fan them out on individual serving plates, or use one large platter for family style service. Place one spear of asparagus in the center of each romaine heart. Sprinkle the servings with toasted walnuts and gorgonzola crumbles and finish by drizzling the honey gorgonzola dressing over the salad.

 

To Store Vinaigrette: Pour into an airtight container and refrigerate for up to one week.

 

Recipe courtesy of The Lost Italian & Sarello's, Inc. 2014.


Tony Nasello Links:
 
Twitter: @thelostitalian
 
Facebook: Sarello’s & The Lost Italian
 
Email: dine@sarellos.com
 
Website: www.thelostitalian.com

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