Apple, Romaine and Gorgonzola Salad

I first encountered this salad at my beloved D'Amico Cucina, which, like many fine dining establishments, crashed and burned during the recession. Two weeks ago I went to Parma 8200, the newest restaurant in the D'Amico empire. Much to my delight, the D'Amico brothers have resurrected this salad and placed it on the menu. If you can't make it to Parma 8200, here's how to make it at home. Serves 4.

For the Dijon Vinaigrette
2 1/2 teaspoons sugar
4 tablespoons white wine vinegar
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 small shallots, minced
1 teaspoon dried tarragon
1/4 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
4 tablespoons extra virgin olive oil

For the Salad
1 head romaine lettuce, torn into bite-size pieces
3 tablespoons butter
1 1/2 cups coarsely chopped walnuts
1 teaspoon sugar
2 granny smith apples, cored and cut into thin slices
1 cup crumbled Gorgonzola

Directions

1. For vinaigrette, whisk together all ingredients except oil.
2. Then add olive oil in a stream, whisking constantly until emulsified. Set aside.
3. In a small saucepan, melt butter over medium heat.
4. Add sugar and walnuts. Saute until golden brown, about 5 minutes.
5. In a large bowl, mix lettuce and apples.
6. Add walnut/butter mixture to bowl.
7. Pour vinaigrette into bowl. Toss salad thoroughly and divide among 4 plates. Sprinkle 1/4 cup Gorgonzola over each salad and serve.

Wine pairing for this salad: Sauvignon Blanc