A delicious salad at our new St. Helena restaurant, Goose and Gander, inspired Peter to make this one. The Gorgonzola cheese enriches the sweet pea and fruit flavors and matches nicely with our Stony Hill White Riesling. I also accompany the salad with toasted ciabatta bread.
2 heads little gem lettuce
2 spring onions
1 fennel bulb
1 Fuji apple
1 lb. English peas
1 tbsp. finely chopped mint
3 tbsp. olive oil
1 tbsp. champagne vinegar
1/2 tsp. Dijon mustard
Salt and pepper to taste
1/4 lb. Gorgonzola Dolcelatte
4 slices toasted ciabatta bread
Rinse the lettuce in cold water to remove any grit, dry in a spinner and refrigerate until ready to use.
Finely slice the onions. Shave 1/4 of the fennel bulb very thin on a mandoline, and shave 1/2 the apple in the same way. Finely chop the mint leaves.
Shell thepase and steam them for two minutes to tenderize them.
Add the vinegar and mustard to the olive oil and shave or whisk to emulsify. Add salt and pepper to taste.
Place the lettuce, onions, fennel, apple. mint and peas in a salad bowl and toss with the dressing.
Serve on four chilled salad plates, adding slices of the Gorgonzola Dolcelatte and ciabatta toast to each. Enjoy!