So now that Halloween is over we can begin to focus on Thanksgiving. A friend of mine asked me recently if I had any appetizers or side dishes that I recommend for Thanksgiving dinner as that is her responsibility. After giving her a few recs she told me about this fabulous sounding salad that always makes the dinner table at her holiday parties. It was a basic arugula salad with walnuts, goat cheese, and beets topped with a citrus dressing. Well this sounded amazing to me so I set out to create my own version.

I decided to use mixed greens as I love the variety of color it gives to a plate. I used her walnuts and beets (which I totally agree with her are under used in this country). Instead of goat cheese I used Gorgonzola as that is what I had on hand, but I think it would have the same affect with goat cheese, I mean warm goat cheese... mmmm...... I thought instead of just crumbling the cheese I would cover it in bread crumbs and bake it so its nice and warm and toasty. I also could not find citrus dressing at my grocery store so I made some on my own with garlic, olive oil, salt, pepper, and lemon. I think it turned out perfectly and I could definitely entertain with this salad.


Mixed Salad with Baked Gorgonzola
inspired by my friends family dish

6oz Gorgonzola cheese
1 c. bread crumbs
1 egg salt and pepper
1 tsp onion powder
10 oz mixed greens
1 c. walnuts
1 can sliced beets
Citrus salad dressing (see below)

Put Gorgonzola in food processor and pulse till combined. Using a spoon scoop out the cheese and roll into ball. Flatten into disk. Whisk eggs in bowl and pour bread crumbs on plate. Dip cheese into egg then bread crumbs and place on baking sheet. Place in fridge for 30 minutes. Preheat oven to 450F and bake for 5 minutes. Meanwhile toss salad, walnuts, and sliced beets. Top with baked cheese. Drizzle with dressing.



Citrus Dressing

1 c. Olive oil
1/4 c. red wine vinegar
2 cloves garlic, minced
1 lemon, juiced

Combine all ingredients and let sit till flavors incorporate.


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