Easter is late this year – April 20th – and this is the perfect time of year to enjoy our favorite springtime vegetable: Asparagus.
This week on North Dakota Today, Tony shares a recipe for one of our favorite salads: Honey Gorgonzola Hearts and Spears, which features hearts of Romaine lettuce shells, red and yellow bell peppers, gorgonzola cheese, toasted walnuts, asparagus spears, all drizzled with my very favorite salad dressing – ever, honey gorgonzola vinaigrette.
This salad is a perfect blend of textures: the crisp Romaine lettuce and asparagus spears balance the creamy, soft gorgonzola cheese and dressing, with just the right amount of crunch from the toasted walnuts.
The secret to the dressing is to add the oil in a slow, steady stream while whisking vigorously. This creates the emulsion required so that the ingredients blend well toether.
I love that this dressing can be made in advance and stored in the refrigerator for up to one week, because once I have it I always want more. Enjoy!
Click the play button on the video below to watch Tony’s live presentation.