Recipe: Buca di Beppo Apple Gorgonzola Salad (with walnuts and dried cranberries)

BUCA DI BEPPO'S APPLE GORGONZOLA SALAD
(comes straight from the corporate office, featured in Milwaukee Journal Sentinel)

1 Granny Smith apple
1 (10 ounce) bag mixed lettuce
3 tablespoons prepared Italian dressing
1/3 cup crumbled Gorgonzola cheese, divided use
2/3 cup prepared spiced walnut halves or chunks, divided use (can substitute candied or roasted walnuts)
1/4 cup dried cranberries

Cut apple from the top on all four sides of the core. Cut the two large sections into 3 wedges each and the two smaller slices into 2 wedges each. You will have 10 wedges; set aside. Cut the usable fruit from around the core into 1/3-inch pieces; set aside.

Place lettuce mix and dressing in a metal mixing bowl. Using salad tongs, mix until lettuce is lightly coated.

Add the 1/3-inch apple pieces, 1/4 cup of the Gorgonzola cheese and 1/3 cup walnuts and toss.

Divide salad between three chilled salad bowls. Top each serving with some of the remaining 1/4 cup Gorgonzola cheese and the dried cranberries.

Garnish each salad decoratively with the apple wedges, then top with the remaining 1/3 cup walnuts.

Makes 3 large servings