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Tart apples, flavorful gorgonzola cheese and a sherry shallot vinaigrette put this salad over the top!
I love a good salad in the summer. Long, hot, humid afternoons beg for a lighter fare. This particular recipe was inspired by a refrigerator full of leftovers following and wine and cheese tasting. Leftover brie? No problem…let's make a salad! Left over wine? That doesn't exist. Basically, I had a few leftovers and was looking to do something new and interesting with them, without too much haste or oven time. I abhor turning the oven on in the summer, its hot already, who wants to add to it. So this multi-layered salad was the result, and it is quite special. The brie is actually roasted with thyme and hazelnuts which perfectly balance the melon (I prefer cantaloupe) and the sherry vinegar.