California Pizza Kitchen Romaine-Watercress Salad W/ Balsamic-B

• 8 large fresh basil leaves
• 6 tablespoons balsamic vinegar
• 14 lb gorgonzola, crumbled
• 34 cup olive oil, mild flavored
• 1 head romaine lettuce, cleaned and chopped
• 1 bunch watercress, cleaned and cut bite-size
• 8 ounces gorgonzola, crumbled
• 2 cups walnuts, shelled halves

1. In a blender, process basil, gorgonzola and vinegar.
2. Then, on a slower speed, blend in oil briefly.
3. Set aside in refrigerator to chill.
4. Later, in a large mixing bowl, combine the greens.
5. Add dressing and toss to coat all leaves.
6. Transfer the dressed greens to several chilled serving plates.
7. Top each with equal amounts of crumbled Gorgonzola cheese and walnuts.

fresh basil, balsamic vinegar, gorgonzola, olive oil, romaine lettuce, gorgonzola, walnuts

Taken from www.food.com/recipe/california-pizza-kitchen-romaine-watercress-salad-w-balsamic-b-142442 (may not work)