Romaine and Gorgonzola Salad with Roasted Garlic Dressing and Spiced Pecans

"Although Iâ€™ve been a subscriber for almost ten years, this is the first time Iâ€™ve written to request a recipe," writes Danette Laver of Ambler, Pennsylvania. "The honey-garlic dressing on the salad I had at Fork in Philadelphia was so good that I used a chunk of bread to soak up every last drop."

Preparing Time: -
Total Time: -
Served Person: Makes 4 servings

Salad Garlic Appetizer Dinner Lunch Blue Cheese Pecan Fall Lettuce Bon AppÃ©tit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

1 tablespoon dijon mustard
6 tablespoons olive oil
2 tablespoons honey
2 tablespoons apple cider vinegar
1 cup crumbled gorgonzola cheese
2 tablespoons apple cider

Preparation Preheat oven to 350Â°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil. Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper. Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.

Romaine and Gorgonzola Salad with Roasted Garlic Dressing and Spiced Pecans

Ingredients

Nutrition facts