Pineapple, Vidalia Onion and Gorgonzola Salad

This recipe comes from a friend who belongs to a country club called the Hunt and Grunt.  I know, the name of the recipe, the name of the club, you are wondering if this could be good.  The combination of flavors is really delicious and great served with a good steak.  Give it a try – you will not be disappointed.

Pineapple, Vidalia Onion and Gorgonzola Salad

  • 3 tbsp. fresh basil, finely chopped (you really need to use fresh)
  • 1/3 cup plus 2 tbsp. red wine vinegar
  • 1 cup olive oil
  • 1 tbsp. fresh lemon juice
  • salt and pepper to taste
  • 8 pieces red leaf lettuce
  • 1 fresh pineapple
  • 1 large Vidalia onion (or any sweet onion)
  • 4 oz. gorgonzola cheese, crumbled (any blue cheese)
  • tomato chunks or cherry tomatoes

Mix the basil and vinegar together and let sit for 5 minutes.  This will release the flavor of the basil.  Add the olive oil, lemon juice and salt and pepper to taste; whisk well.

Core and peel the pineapple and cut into 8 slices.  Cut each slice in half.  Peel the onion and cut into 8 slices.  Cut these in half as well.

To serve: Place a piece of lettuce on each of 8 chilled salad plates.  Beginning at the outside of each plate and moving toward the center, place a half slice of pineapple followed by a half slice of onion.  Each plate should have 2 half slices of pineapple and onion (I added an extra slice of pineapple).   Sprinkle with the Gorgonzola cheese.  Pour the dressing over each salad and serve.  Add some tomatoes, cut in chunks,  if desired.  Of course you can use more or less of any of the ingredients.

Recipe by cooking with aunt juju…rgonzola-salad/  

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