The wedge salad is always a crowd pleaser. It looks impressive, yet it's so easy to whip up. Somehow, simply adding lots of decadent toppings turns ordinary iceberg lettuce into something very special.
Recipe developed for Beemster
Serves: 4
Prep Time: 15 minutes
3 tablespoons maple syrup
1-1/2 tablespoon Dijon mustard
1 clove garlic, minced
2 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper to taste
1 head iceberg lettuce, cut into quarters
1 cup chopped apple
1/2 cup dried cranberries
1/2 cup cut-up cooked bacon
1 cup shredded Beemster Paradiso Gouda Cheese
Combine syrup, mustard and garlic in medium bowl. Slowly whisk in olive oil then vinegar. Season to taste with salt and pepper.
Arrange lettuce quarters on salad plates. Top with apple, cranberries, bacon then cheese. Drizzle with dressing.
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