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Another year has passed on our slow march to adulthood and the real world that comes with it. In case it has yet to dawn on you, this impending “real world” is strikingly devoid of meal plans, the Caf, flex, and other staples of William and Mary dining that have undoubtedly excited your taste buds (sarcasm) throughout your time in at the College. The horrible realization that naturally attends this revelation is that you will in fact have to learn to cook. Don’t worry though, because HerCampus is here to help!
       This week’s recipe is quick, simple, and sure to be a hit with whomever you decide to share it. To start gather the necessary ingredients: Â
Makes: 6 servings
12- 16 oz. Mixed Spring Greens
3 oz. Gorgonzola CheeseÂ
1/2 Cup Dried Cranberries
1/2 Cup Walnuts or Pecans
1/3 Cup Sugar Â
Balsamic Vinaigrette Dressing OR make your own belowÂ
Parchment Paper- optional
1. Preheat oven to 500 degrees.
2. Rinse your greens by filling their container with water.
3. Drain off the water and place in serving bowl.
4. Sprinkle desired amounts of gorgonzola and cranberries over the salad (Note: provided measurements are personal preference).
5. Cover a clean cookie sheet with the parchment paper, if you opted not to use parchment paper leave the cookie sheet uncovered.
6. Spread the walnuts or pecans evenly over the pan in a single layer.
7. Place in the oven for approximately 3-4 minutes or until lightly browned. At this point the nuts should have a deep woody smell. When toasted, remove from the oven and set aside.
8. In a small sauce pan, melt the sugar on high stirring constantly until completely melted. When the sugar is about to boil, remove from reduce the heat and pour in the toasted nuts and stir.
9. When the nuts are sufficiently coated pour the contents of the sauce pan onto the parchment paper or a greased cookie sheet.
10. When the nuts are cooled, break into pieces and mix into the salad. Enjoy!
Optional Dressing:
½ Cup Balsamic Vinegar
½ Cup Olive Oil
Dry Mustard Powder
Celery Salt
Coarse Ground Mustard
Italian SeasoningÂ
Garlic- I like to use Spice Worlds it comes in a little jar
Onion Flakes
 Salt
Pepper
½ Tablespoon Red Wine- Only if you’re over 21!!!Â
1. This dressing is really forgiving! In a bowl combine the olive oil and balsamic vinegar.
2. Add the dry mustard, celery salt, ground mustard, Italian seasoning, onion flakes, and garlic in roughly equal proportions about ½ to 1 teaspoon each.
3. Add the red wine.
4. Salt and pepper to taste.
      Why this recipe is AWESOME: The salad has some really great flavors at play. The cranberries have a sweet tangy flavor, while the gorgonzola has a strong bite with a creamy flavor on the back. In addition to these flavors, the dressing adds a robust though less pronounced sort of “tang”. Counteracting these flavors, are the candied nuts which are sweet and a little smoky to provide a perfect balance between sweet and bitter. In addition to the flavors, this salad is a healthy option because the mixed greens are much higher in nutrients than your average iceberg lettuce. Bon A petit!