Spinach sald with Gorgonzola and balsamic walnut vinaigrette

I wish I had a clever beginning, some pithy line or sage comment that would speak to freshness or seasonality or something.  But I don’t.  It was a relaxing weekend, and I made some food and and it was mostly good.

But this one thing was great. And simple. 

So simple.

Spinach salad with Gorgonzola and balsamic walnut vinaigrette (serves 2, 4 if served as a side salad)

Enough spinach to fill a good-sized bowl (you know how much you want to eat)

1/2 cup chopped walnuts

4 tbl crumbled Gorgonzola cheese

4 tbl extra virgin olive oil

2 tbl balsamic vinegar

kosher salt

Tear the spinach leaves and pile them in separate bowls.  Divide the crumbled cheese and sprinkle liberally over the spinach.  In a small skillet, heat the olive oil over medium-high heat.  When it develops a slight sheen, carefully add the walnuts.  Cook them until they begin to release a rich, nutty aroma (probably about 2 minutes), and the color begins to deepen.  Add the balsamic vinegar and let it sizzle and reduce, about 30 seconds.  Sprinkle with a couple good pinches of salt, then pour the walnuts, oil and vinegar over the spinach and cheese.  Serve warm.

I had the salad for lunch on Sunday, and it was perfect.  Seriously perfect.  The hot dressing wilted the spinach just slightly and melted some of the cheese.  The wonderful nutty flavor of the cooked walnuts complemented the rich, salty flavor of the Gorgonzola and the spinach provided the perfect delivery vehicle.