| 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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