| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Sherry vinegar; (available at |
|
|
; specialty foods |
|
|
; shops and some |
|
|
; supermarkets) |
| 2 |
ts |
Honey; up to 3 |
| 1 |
ts |
Worcestershire sauce |
| 1 |
sm |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/4 |
|
|
; teaspoon salt |
| 1/2 |
ts |
Dijon-style mustard |
| 1/4 |
c |
Olive oil |
| 8 |
c |
Torn mixed lettuce leaves |
| 1/4 |
lb |
Sweet Gorgonzola; (available at |
|
|
; specialty foods |
|
|
; 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
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