Yield: 1 servings
|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|
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.
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.