I perfected this salad over the holidays — the lovely red and green worked well for our family feasts. Since then, I’ve been tinkering with the recipe and enjoying it just because it is so quick and easy, and it tastes so beguilingly delicious. This salad works particularly well with pork roasts and turkey. The last time I made it was to share with fellow unschoolers at a potluck lunch, and it held it’s own alongside tortilla soup, a gorgeous spread of bread and cheese, and piles of fruit.

Ingredients:

(Side salad, serves 4-6.)

2 hearts of romaine, chopped.

1/2 cup candied walnuts.

1/2 cup dried cranberries.

1/2 cup crumbled gorgonzola.

1 large fistful of fresh mint, chopped.

Rice Wine Vinaigrette:

(Use only what you need. Refrigerate extra for a couple of days.)

3 T extra virgin olive oil.

1 T rice wine vinegar.

1 small clove garlic, smashed and minced.

1/4 tsp maple syrup.

Pinch of salt, to taste.

I started by mixing up my vinaigrette in a small jar. Then I built my bed of romaine and chopped my mint. I sprinkled the nuts, cranberries, and gorgonzola over the crispy greens. Finally, I drizzled the light vinaigrette over it all, tossed, and served.

The Verdict:

The rice wine vinaigrette is subtle, and it blends perfectly with the tangy cheese. The cranberries add tart sweetness, and candied walnuts provide a lovely crunch. Mint livens the salad up, and gives it a unique twist. This is a straightforward, easy to make, and very impressive salad. It’s just that good..

Make it a Meal:

I’ve eaten it as a meal, though it’s a tad sweet for me without something more savory beside it.

Pack it to Go:

It packs to go very easily — a great potluck salad. Just keep the vinaigrette separate, in a small jar, and drizzle it over the top when you’re ready to serve..