Chill your salad plates in the refrigerator for 15 minutes before assembling the dish. This helps to keep everything crisp. Never over dress the salad. The dressing is a complement to all the other ingredients. You should not have a puddle left over after eating your salad.
Serves 4
5 ounces/142grams mixed field greens (add in those beet greens)
1 Granny Smith apple, stemmed and cored
4 large unblemished strawberries, leaves removed
3 ounces/85grams Gorgonzola cheese, crumbled
juice of 1 lemon
bowl of water
1 Granny Smith apple, stemmed and cored
4 large unblemished strawberries, leaves removed
3 ounces/85grams Gorgonzola cheese, crumbled
juice of 1 lemon
bowl of water
Combine the lemon juice and water in a bowl to soak cut apple pieces in. Cut the apple in half vertically. Place the flat side on the cutting board and cut the apple width wise into ΒΌ inch/.64 centimeter strips. Place apple slices in the acidulated water to prevent browning. Slice strawberries vertically to make small heart shapes.
Place equal amounts of the field greens (a large handful should do) on chilled salad plates in mounds. Remove apple slices from water and pat dry. Arrange 3 to 4 pieces of apple slices around the bottom edge of the greens. Arrange strawberry hearts on the field greens. Scatter equal amounts of the Gorgonzola on each salad then drizzle with the champagne vinaigrette.
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