| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | December 19 | 1 | Servings | |
INGREDIENTS
| 2 | T | Sherry vinegar, available |
| at | ||
| specialty foods | ||
| shops and some | ||
| supermarkets | ||
| 2 | t | Honey, up to 3 |
| 1 | t | Worcestershire sauce |
| 1 | Garlic clove, minced and | |
| mashed | ||
| to a paste with 1/4 | ||
| teaspoon salt | ||
| 1/2 | t | Dijon-style mustard |
| 1/4 | c | Olive oil |
| 8 | c | Torn mixed lettuce leaves |
| 1/4 | lb | Sweet Gorgonzola, available |
| shops or other | ||
| fine-quality blue | ||
| cheese cut into 6 | ||
| slices about |
INSTRUCTIONS
In a large bowl whisk together the vinegar, the honey to taste, the Worcestershire sauce, the garlic paste, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the lettuce, toss the salad well, and divide it among 6 salad plates. Arrange 1 slice of the Gorgonzola at the edge of each plate. Serves 6. Gourmet December 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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