Macoun Apple and Gorgonzola Salad Served with Savory Biscuits

Macoun Apple and Gorgonzola Salad with Duck Bacon
Macoun Apple and Gorgonzola Salad with Duck Bacon

The Macoun Apple and Gorgonzola Salad served with these Savory Biscuits have nothing to do with my life now. It’s scheduled to post on a Friday, but writing this post is an attempt at normalcy. I’m adapting to how life just blessed me with lemons.

Sour misery is rarely progressive. It’s best to make a tall glass of lemonade and keep moving on. The first news was heard in the morning. It is expected. Since being in New York, I’ve learned to faithfully place trust in life upon hearing, “Sorry… but we just can’t…” That’s what life just said. As for everyone’s heart that wanted to embrace in solidarity, please don’t get offended at a refusal to accept sympathies. There’s no need to rehash the past, for that is a contracted time period. The moment the news is delivered, the future starts to grow, and all possibilities expand infinitely.

I’m mentally waiting, while lemonade is being made. Meanwhile, a dear loved one waited until the evening to tell me more news. It was and wasn’t expected. “She left… today… around 1 p.m. …,” he said. I took a detour home to buy two buttery slices of cake in her honor. It was also her turn to move on. Her news… life… paused… momentarily… slightly shaken… I kept moving. It is selfish to cry at another’s spiritual growth. This is actually a time to rejoice.

We evolved today. Over lemonade, we share profound memories and smile toward the future. Life goes on, and there’s this savory fall salad that’s scheduled to post for a Friday.

Toasted Pine Nuts
Toasted Pine Nuts

Ingredients
4 to 6 oz Gorgonzola cheese; roughly chopped
1 lb. baby salad greens
1/8 to 1/4 cup toasted pine nuts
2 to 3 Macoun apples; sliced
1 small red onion; thinly sliced
2 to 3 strips of duck or turkey bacon; crispy fried and cooled; roughly chopped
The juice of one lemon
olive oil
Fig or balsamic Vinegar
Salt and fresh black pepper; to taste

Directions
1. Place the first six ingredients plus salt and pepper in a large bowl. Gently toss.

2. Allow guests to dress their own salad with the rest of the ingredients.

Savory and Black Pepper Biscuits

Savory and Black Pepper Biscuits
Savory and Black Pepper Biscuits

Follow the buttermilk biscuit recipe, except:

1. Add 3 tbsp. of fresh savory and lots of Black pepper to the dry ingredients.

2. Use Greek Yogurt instead of buttermilk. Increase amount to a slight heaping 1 cup.

3. The dough will be too wet to roll. Instead use an ice cream scooper and drop on to a cookie sheet, 1 inch apart.


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One thought on “Macoun Apple and Gorgonzola Salad Served with Savory Biscuits

  • October 1, 2010 at 7:53 am
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    I’m so sorry you’re going through some troubles– I hope the lemonade sweetens up for you soon! I just found your blog and I LOVE IT. I agree 100% with your philosophy on food, and it inspires me to keep up my menu planning, cooking, and general love of food, even when others think it’s a waste of time! Cheers to people who love food!!

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