As the originator of this recipe, I used feta in mine, so you don't need to worry about it melting like Gorgonzola. Also, like the first comment, you should mix the dressing first and set aside. I use only 1 tsp. of mustard, and only 1/2 cup basil. When in season, I sometimes add fresh corn. Glad you all like it!
The most wonderful salad for any season! It goes with anything, and is so easy to throw together (assuming you've got that pesky ripe avocado). It has been uniformly rated as outstanding by everyone who has had it here, and I've shared this recipe with a ton of people.
Incredible salad! It makes a lot for 2 people so it didn't stand up several days after I made it, but I will definitely make it again only next time I'll make sure I have help eating it. I substitued feta cheese for the gorgonzola because I hate gorgonzola. I also added fresh corn and cut back on the basil. Absolutely delicious & healthy.
I took this to a salad potluck and got rave reviews. My gorgonzola didn't crumble, though, because while I was doing the prep it softened into goo. So I lumped it as best I could into the salad. I also goofed and made the dressing with 2 Tbsp each of lemon juice and Dijon mustard instead of 2 tsp. By the time the salad was served the cheese had melted into the dressing. It was still the big winner of the night, with many requests for the recipe. Next time I'll chill the cheese so it will crumble, but keep the extra lemon juice and mustard.