At Christmas we were gifted a Cheese of the Month Club from my husbands parents, so every month we get three new cheeses, and I usually we make a beautiful cheese-plate with different fruit, preserves, crackers and meat. But this month I decided I wanted to try and create some special meals using the cheese– and since we got Gorgonzola, I decided to make a Waldorf Salad.
I’ve mentioned before that i’m not much of a salad girl, but every time I do make one, i’m like: “why don’t I make salads more often?” They’re simple, quick and easy to put together, the whole family loves them, (I take components of the salad to give to my toddler), and they’re so healthy! I would never have thought to buy Gorgonzola or make a Waldorf salad if I hadn’t been gifted it, but I adore this salad, every component of it, and am coming to realize that simplicity plus high quality ingredients is key to making incredible food! I’m excited to use our Beemster and Fromage D’Affinois next!
Prep Time: 15 mins
- 1Lb chicken thighs
- 1 tsp olive oil
- Salt & pepper
- 2 cups diced apple
- 1 1/2 cups seedless red grapes quartered
- 1 cup diced celery
- I large bag mixed salad greens
- 1/3 cup glazed walnuts
- 1/2 cup crumbled Gorgonzola cheese
- Balsamic Vinaigrette
- Chop the chicken into bite-sized pieces and season with salt and pepper.
- Heat the olive oil in a pan over medium-high heat, add the chicken and cook for 5-8 mins, until done, or no longer pink in the center. Cool down in the refrigerator while you prepare the salad:
Place the salad greens at the bottom of each bowl. Top with grapes, apple, celery, and walnuts, then add the chicken.
Sprinkle with Gorgonzola and drizzle with a good quality balsamic vinaigrette.