Avocado and Gorgonzola Salad with Parmesan Vinaigrette

Creamy avocado, pungent blue cheese, sweet onions, and juicy tomatoes. This is one of my favorite salads to throw together. Dried fruits, like cherry or cranberry, and toasted nuts could also be added to create a wonderful salad with variety of textures and flavours.

Parmesan Vinaigrette	Salad
100 ml Extra Virgin Olive Oil 45 g Fresh Parmesan cheese, grated 1 tbsp White wine vinegar 2 tbsp Plain yogurt 1 tsp Dried thyme 1 tsp Dijon mustard Salt and black pepper, to taste	50 g Field salad leaves 1 Avocado, peeled and diced 80 g Gorgonzola cheese, diced 1 Carrot, peeled and thinly shredded 1/2 Red onion, sliced 1 Tomato, cut into wedges Some dried cherries

1. Whisk all ingredients until creamy and smooth. Store in the fridge until ready to use.
2. In a large bowl, place field salad leaves, diced avocado, Gorgonzola, shredded carrot, red onion and tomato wedges. Drizzle with Parmesan vinaigrette and toss gently. Divide the salad in two serving plates, then sprinkle the dried cherries over.

Last, but not the least, I want to thank two lovely ladies, Eva at DAILY DOSES OF SUGAR, and Parsley Sage from The Deep Dish for passing two wonderful blog awards to me. Thank you!