Baby Greens with a Warm Gorgonzola Dressing

Ingredients and Weight:

• Baby greens (lettuces, baby spinach, arugula): 1 pound
• Gorgonzola cheese: 4 ounces
• Heavy cream: 1 cup
• Olive oil: 1/4 cup
• Red wine vinegar: 1/4 cup
• Walnuts, toasted: 1/2 cup
• Craisins: 1/2 cup
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

5 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large bowl, combine the baby greens, walnuts, and cranberries.
2. In a small saucepan over medium heat, heat the olive oil.
3. Add the red wine vinegar and simmer for 2 minutes until reduced by half.
4. Add the heavy cream and bring to a gentle simmer.
5. Crumble the gorgonzola into the sauce and stir until melted.
6. Season with salt and pepper to taste.
7. Pour the warm dressing over the salad greens and toss to coat evenly.

Nutritional Information:

• Calories per serving: 250
• Fat: 15g
• Carbohydrates: 20g
• Protein: 10g

Dish Characteristics:

• Fresh and vibrant salad with a creamy and savory dressing.
• The sweetness of the cranberries and crunchiness of the walnuts add depth to the salad.
• Suitable for various occasions, from casual lunches to elegant dinners.

User Comments:

• "This salad is simply delicious! The warm gorgonzola dressing is rich and flavorful." - Emily J.
• "I love the combination of mixed greens with the tangy dressing and sweet cranberries." - Mark C.
• "This salad is a great way to use up leftover baby greens. It's healthy and satisfying." - Sarah B.

Special Precautions and Tips:

• For a nut-free option, omit the walnuts.
• If you don't have gorgonzola cheese, you can substitute with blue cheese.
• To prevent the dressing from curdling, bring the heavy cream to a simmer before adding the gorgonzola.