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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Tuesday, February 2, 2010


We all know that cranberries are a given over the Holiday season, but did you know that Gorgonzola , one of Italy's oldest cheeses is sweet, creamy, and smooth when young, yet sharper and dryer as it ages? Either way, when paired with the tart cranberry, the golden curd and green vein of this special bleu shines in this satisfying salad.

1/3 cup canola oil
!/4 cup seasoned rice vinegar
1 tsp. Dijon mustard
1 clove garlic, pressed
1 small head Bibb lettuce, torn
1 small head green leaf lettuce, torn
1 Granny Smith apple, diced
1/2 cup cherry tomatoes, halved
1/3 cup coarsely chopped walnuts, toasted
1/3 cup dried cranberries
1/3 cup crumbled Gorgonzola cheese

Combine first 4 ingredients; stir with a wire whisk until well blended. Set aside.
Just before serving, combine lettuces and remaining ingredients in large bowl and serve.
Yield: 8 servings

"Long, long ago, when dinosaurs ruled the land, there lived a dino who was the worst of them all: Gorgonzola.
Not really large, not really scary, Gorgonzola was known near and far for his . . . D.O. Yes, dinosaur odor. From horn to toe, Gorgonzola was one serious stinker. That is, until a bold little birdie decides it’s high time to show this soap-challenged big boy just how to clean up his act."-by Margie Palati

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