Romaine-Watercress Salad with Balsamic-Basil Vinaigrette

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Romaine-Watercress Salad

Yield: 8 entree portions

Romaine lettuce, cleaned, cored, cut into 1-in. squares 2 heads
Watercress, cleaned, cut into bite-size lengths 2 bunches
Balsamic-basil vinaigrette (recipe follows) as needed
Gorgonzola cheese, crumbled 1 lb.
Walnuts, halved 4 cups

Method:

Combine greens in bowl. Add dressing; toss to coat all leaves. Transfer greens to chilled serving plates. Top with cheese and walnuts.

Balsamic-basil vinaigrette

Yield: about 3 cups

Fresh basil leaves, large 12-16
Balsamic vinegar 3/4 cup
Gorgonzola cheese, crumbled 1/2 lb.
Pure olive oil, mild-flavored 1 1/2 cups

Method:

Mix basil leaves, vinegar and cheese using hand-held mixer or whisk. Slowly blend in oil. Reserve refrigerated until use.