Arugula Salad With Fried Gorgonzola Recipes

ARUGULA SALAD WITH PEARS AND GORGONZOLA

Steps:

• In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
• Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS

Steps:

• Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes.
• Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.
• Top with gorgonzola and pecans.

ARUGULA-FIG SALAD WITH CREAMY GORGONZOLA

Steps:

• Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
• Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

ARUGULA SALAD WITH GRILLED FRUIT

Steps:

• For the Vinaigrette: Combine the balsamic vinegar and shallot in a small bowl. Slowly pour the olive into the bowl, whisking constantly. Season with salt and pepper.
• For the Arugula Salad: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the apricots with the olive oil and grill for 2 minutes on each side. On the other side of the grill cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.
• To serve: Place the arugula in a large salad bowl. Slice the grilled apricots and add to the bowl. Add the vinaigrette and toss to lightly coat the arugula. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately.
• *Cook's Note: You can use any stone fruit such as peaches or plums. Red apples or figs are also great alternatives.

ARUGULA SALAD WITH FRIED GORGONZOLA

Steps:

• Blend the Gorgonzola cheese in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Break the egg into a shallow dish and beat lightly to blend; put the bread crumbs in a second shallow dish. Using 1 rounded teaspoon of cheese for each, form the cheese into eighteen 1-inch balls. Working in batches, coat the balls with the beaten egg then with the bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 1 hour or overnight.
• Whisk the lemon zest, lemon juice, and garlic in a medium bowl to blend. Gradually whisk in the 1/3 cup of oil. Season the dressing to taste with salt and pepper.
• Heat 2 inches of oil in a small, heavy saucepan over medium heat. Working in batches, add the balls to the hot oil and fry just until golden brown, about 20 seconds. Using a slotted spoon, transfer the fried balls to paper towels to drain.
• Toss the arugula in a large bowl with enough dressing to coat the leaves. Season the salad to taste with salt and pepper. Mound the salad on plates and top each serving with a few of the hot fried Gorgonzola balls. Serve immediately.