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ALMONDS AND GORGONZOLA ON BUTTER LETTUCE SALAD
Fresh Orange Vinaigrette :
3/4 cup fresh orange juice (about 1 1/2 oranges)
4 teaspoons sherry vinegar
1/2 teaspoon Dijon mustard
Salt and freshly ground pepper to taste
4 tablespoons extra virgin olive oil
Salad:
1 small red onion, thinly sliced
1/2 cup sliced almonds
1 head red or green butter lettuce, torn into bite-size pieces, carefully washed and dried
2 packed cups arugula leaves
1 1/2 cups finely crumbled Gorgonzola cheese
Salt and freshly ground pepper to taste
Bring the orange juice to a gentle simmer in a small saucepan, reduce over very low heat until reduced by half. Pour the reduced juice into a bowl, add vinegar and mustard, season with salt and pepper, whisk together, then whisk in the olive oil in a steady stream to emulsify.
Put the onion slices in a bowl with ice water and let soak for 30 minutes to 1 hour, drain and pat dry. Preheat the oven to 350 degrees, spread the almonds on a baking sheet and toast until golden brown, set aside to cool.about 7 minutes.
Gently toss butter lettuce with the almonds, onion, arugula, Gorgonzola and the vinaigrette. Taste and adjust seasoning. Serves 8- 10.
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