Colombo Gorgonzola Salad



1/2 cup  extra-virgin olive oil
1/4 cup  red wine vinegar
2 tsp.  Dijon mustard
 Salt and freshly ground pepper
1/2  of a red onion, thinly sliced
10 cups  mixed salad greens
3 oz.  Colombo Gorgonzola, or Auricchio Gorgonzola, crumbled
3 oz.  Prosciutto di Parma, thinly sliced
In a large serving bowl, whisk the extra virgin olive oil, red wine vinegar, Dijon mustard, salt and pepper to make a smooth dressing. Add the onion, salad greens, and prosciutto, and toss to coat with the dressing. Top with Colombo Gorgonzola and serve.

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