(courtesy of Pietro Ochoa, chef/owner, Pietro’s Famiglia in Sparks. Serves 4)
2 Granny Smith apples, cut in wedges or slices
½ cup dried cranberries
1 bag mixed greens (5 or 6 ounces)
½ cup walnuts, chopped
½ cup gorgonzola cheese, crumbled
1 cup extra-virgin olive oil
1 cup balsamic vinegar
¼ to ½ cup honey
2 tablespoons garlic, minced
½ cup sundried tomatoes
1 teaspoon Italian seasoning
Salt and pepper, to taste
In a medium-sized bowl, place all ingredients, except sundried tomatoes. In blender or food processor, blend sundried tomatoes with a touch of olive oil. Blend until smooth. Add prepared sundried tomatoes to dressing. Whisk rapidly, incorporating all ingredients. Set aside.
Place salad ingredients in salad bowl and mix gently. Add dressing and toss.
(Note from Pietro: You will have plenty of leftover dressing for another day.)