Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Red wine vinegar |
| 2 \N | Shallots; chopped |
| 3 \N | Cloves garlic; chopped |
| 2 tablespoons | Dijon-style mustard |
| 4 ounces | Gorgonzola cheese |
| ¾ cup | Olive oil |
| \N \N | Salt and black pepper to taste |
| 1 \N | Head red leaf lettuce |
| ½ pounds | Mesclun; (mixed greens) |
| 1 bunch | Radishes; sliced |
| 2 \N | Tomatoes; cut into wedges |
| 1 small | Cucumber; thinly sliced |
| 2 ounces | Gorgonzola cheese; to crumble on top |
GORGONZOLA DRESSING
GREENS
For the dressing, place vinegar, shallots, garlic, mustard, and Gorgonzola in a food processor and puree until smooth. With the motor running, slowly add the oil; process until smooth. Season with salt and pepper. Refrigerate until ready to use.
To assemble, clean lettuce and mesclun and place in a large bowl. Add radishes, tomato, and cucumber and toss. Add about ½ cup dressing and toss to coat the greens. Crumble Gorgonzola on top and serve.
Serves six.
Converted by MC_Buster.
Per serving: 2200 Calories (kcal); 219g Total Fat; (85% calories from fat); 44g Protein; 40g Carbohydrate; 152mg Cholesterol; 2784mg Sodium Food Exchanges: 0 Grain(Starch); 5½ Lean Meat; 5 ½ Vegetable; 0 Fruit; 40 Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.