Apple Gorgonzola Salad With Balsamic Vinaigrette - cooking recipe

Ingredients

Salad
16 ounces romaine lettuce (I prefer spring mix or artisan lettuces)
2 granny smith apples, chopped
1 cup walnuts, toasted
1/4 cup dried cranberries
1/2 cup gorgonzola, crumbled
1/4 lb prosciutto (baked and crumbled) (optional)
Dressing
1 1/2 teaspoons anchovy paste
1/3 cup balsamic vinegar
3 tablespoons water
1 teaspoon oregano, dried
3/4 teaspoon pepper
3/4 teaspoon salt
1 garlic clove, minced
1 tablespoon sugar
2 tablespoons cornstarch
1/4 cup parmesan cheese, grated
1 cup olive oil

Preparation

If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn't burn.
To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don't burn.
Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto.
To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use.
Combine salad and dressing, serve.