Apple Gorgonzola Salad (Buca Di Beppo)

• -2 romaine lettuce hearts chopped-
• -1 cup crumbled Gorgonzola cheese-
• -1 cup dried cranberries-
• -1 green apple diced-
• -1 green apple sliced
• -1 cup candied pecans recipe below
• -mustard vinaigrette recipe below

Mustard Vinaigrette

• 1 clove garlic
• 1/4 red onion
• 2 tbsp Dijon mustard
• 1 tsp oregano
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil
• salt and pepper to taste

Instructions

Salad

1. Toss together lettuce, cheese, diced apple, walnuts, and cranberries. Toss with desired amount of mustard vinaigrette. Garnish with sliced apples.

Candied Pecans

1. Combine all ingredients in a frying pan. Heat over medium heat until sugar is melted and nuts are toasted.
2. Transfer to a lightly greased sheet of foil to cool.
3. Store in a ziplock bag

Mustard Vinaigrette

1. Combine all ingredients in a blender and blend until smooth.

Swedish Meatballs

• -2 tablespoons olive oil, divided
• -1 onion, diced
• -1 pound ground beef
• -1 pound ground pork
• -1/2 cup Panko
• -2 large egg yolks
• -1/4 teaspoon ground allspice
• -1/4 teaspoon ground nutmeg
• -Kosher salt and freshly ground black pepper, to taste

FOR THE GRAVY

• -1/4 cup unsalted butter
• -1/3 cup all-purpose flour
• -4 cups beef broth
• -3/4 cup sour cream
• -Kosher salt and freshly ground black pepper, to taste
• -2 tablespoons chopped fresh parsley leaves

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
2. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
3. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
4. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
6. Serve immediately, garnished with parsley, if desired.