1eachGranny Smith apple, halved, cored and thinly sliced
1eachRed onion, halved and thinly sliced
1/2cupCrumbled Gorgonzola cheese
Salt and pepper to taste
Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes.
While the potatoes cook, in a small frying pan, toast the walnuts over medium heat until they are golden brown and fragrant, about 5 minutes. Set aside.
Whisk together olive oil, vinegar, basil, salt and pepper in a small bow and set aside.
Combine the apples, onion and walnuts in a large bowl. Once potatoes are tender, drain and add to the bowl. Pour the dressing over the mixture and toss to coat. Refrigerate for at least 2 hours or up to 24. Add the Gorgonzola once chilled.
Prepare the boneless thighs according to the package instructions.