Adapted from a recipe on Saveur.com (The Lady subscribes to this magazine.)
4 oz. Black River Gorgonzola
2 tbsp. heavy cream
2 tbsp. mayonnaise
1/3 cup half n half (fat-free half n half works fine)
1 tbsp. extra-virgin olive oil
1 tsp. worcestershire
1/4 tsp. hot sauce, The Lady used Tapatio
1 small shallot, finely chopped
Crumble Black River Gorgonzola.
Add all ingredients to small mixing bowl. Mix together with spatula or large spoon.
Marinate in fridge for an hour before using.
The Lady served this dressing on Iceberg Lettuce wedges with fresh-picked tomatoes from The Man’s garden.
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