Spring Greens with Gorgonzola Toast

Spring greens are a mixture of baby lettuces, endive and mustard greens.
Servings 6
Prep Time


  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Sugar
  • 1 tsp minced shallots
  • 1/4 tsp Salt
  • 1/8 tsp pepper
  • 1/2 cup softened, crumbled Gorgonzola cheese
  • 2 tbsp butter, softened
  • 12 (1/2 inch) slices French baguette bread
  • 3 (5-ounce) packages Dole Spring Mix
  • 1/3 cup pine nuts, toasted


  1. In small bowl, combine first 6 ingredients; whisk to blend. Set aside. With fork combine cheese and butter (keep cheese somewhat chunky). Evenly divide and spread cheese mixture on each slice of bread. Place on a non-stick baking sheet. Preheat oven to 350°F. Bake for 7 minutes. Remove from oven; cool slightly.
  2. To Serve: Toss spring mix with vinaigrette; arrange on six salad plates. Sprinkle with toasted pine nuts. Arrange 2 toasts on side of each plate.