ICEBERG WEDGE SALAD WITH CREAMY GORGONZOLA DRESSING
Provided by Brad Sorenson
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
- Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.
BOURBON GORGONZOLA WEDGE
Provided by Damaris Phillips
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the dressing: Combine the creme fraiche, buttermilk, basil, parsley, chives, thyme, garlic, lemon juice, bourbon, onion powder and 1/4 cup of the gorgonzola in a blender and pulse until combined. Taste and season with salt and pepper. Refrigerate until ready to serve.
- For the wedge: Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and then chop.
- Divide the lettuce wedges among 4 plates. Top each with 1/4 cup of the dressing, the tomatoes, toasted pecans and the remaining 1/4 cup gorgonzola. Serve the remaining dressing on the side. Eat right away!
WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING
This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving.
Provided by cabanagrl
Categories Salad Green Salad Recipes
Time P1DT30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
- Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 9.1 g, Cholesterol 51.4 mg, Fat 30.6 g, Fiber 1.1 g, Protein 13.7 g, SaturatedFat 13.5 g, Sodium 892.3 mg, Sugar 5.3 g
WINTER SQUASH WEDGES WITH GORGONZOLA BUTTER AND HAZELNUTS
Any winter squash variety will work-delicata, butternut, acorn, kabocha, etc.-and you don't need to bother peeling it, because most squash varieties have edible skins that become quite tender once cooked.
Provided by Andrea Bemis
Categories HarperCollins Dinner Fall Winter Side Vegetarian Butter Hazelnut Wheat/Gluten-Free Cheese Blue Cheese
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the Gorgonzola butter:
- In a medium-sized bowl, pound the garlic and a hefty pinch of salt with the back of a spoon until a paste forms. Add the butter and cheese and mix until well incorporated. Set aside.
- Make the squash:
- Heat a cast-iron skillet over medium-high heat and brush the squash wedges with a little melted butter. Add the squash to the skillet and cook, undisturbed, for a few minutes. Once the squash begins to brown up a bit, turn the wedges and continue to cook, turning them every few minutes, until they are tender, about 25 minutes. Season with a pinch of salt.
- Spoon a thin layer of the Gorgonzola butter onto a platter and top it with the squash. Sprinkle with the minced parsley, hazelnuts, and freshly ground black pepper.
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BOURBON FIG + GORGONZOLA STUFFED PORK TENDERLOIN.
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- Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
- Place the pork on a cutting board and get a sharp knife. I like to slice it twice to open it up so I have a lot of space to work with. I start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the pork. Hereis great tutorial!
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- I like to take the bourbon that the fig sat in and combine it with 2 tablespoons of maple syrup and balsamic vinegar and reduce it by half in a saucepan over medium heat. I pour it over the pork right before serving!
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