This simple field green salad, dressed with a dijon balsamic and loaded with creamy gorgonzola bleu cheese, tart cranberries and crunchy sliced almonds, makes for a perfect side salad or main course meal!
A few years ago we went to Dewey Beach in Delaware for vacation.
One night we had dinner at Claws Seafood House along the boardwalk.
Soft shell crabs, stuffed flounder, surf-and-turf … it was all good, but not excellent. Worth the visit, nevertheless.
(We East Coasters are picky about our seafood.)
That said, before any of the entrees were served, at the very last minute when the server was just finishing up taking our order, my husband decided to order their house salad.
Seems fairly benign, a house salad, right?
Best. House. Salad. EVER.
Definitely the star of the evening meal, by far.
And, there wasn’t anything particularly special about it: field greens, almonds, dried cranberries, bleu cheese, a light dijon balsamic dressing.
However, at that moment, it was the most perfect thing we could have been eating (and all four of us did end up sharing it).
I had to recreate this salad at home, which meant an excuse to visit Wegmans’ cheese section to pick out, as Ina Garten would say, “Good bleu cheese.”
Well worth it, friends!
Here are some kitchen tools I used:
- 1 bag mixed field greens (or fresh if you can find some at the farmers’ market!)
- 1/4 cup sliced almonds, toasted
- 1/4 cup dried cranberries
- 1/4 cup crumbled “good” mild bleu cheese, like gorgonzola
For the dressing:
- 1/4 cup balsamic vinaigrette salad dressing
- 1 tablespoon dijon mustard
The best type of bleu cheese in this recipe is creamy, mild bleu cheese. I said to "crumble" the bleu cheese, but it was really too creamy to crumble. (Yum!) Instead I pulled pieces off the Gorgonzola wedge for the salad. Each gooey piece was about the size of a dime.