As a rule, my salad dressing consists only of extra-virgin olive oil, vinegar, sea salt and a few good grinds of black pepper.
There is an old Italian saying about who should see to the making of the dressing for salad and it goes like this: A miser should see to the vinegar, a spendthrift to the oil, a wise man to the salt, a judicious man to the pepper and a madman to the mixing.
Most of the time, my salad dressing is consistent with this old motto, as I am light with the vinegar, heavy-handed with the oil, prudent with seasonings and I have been known to toss my greens with wild abandon on more than one occasion.
But for certain dishes this Gorgonzola vinaigrette is a flavorful addition. Drizzle it over fresh sliced pears or toss into Toasted Walnut and Pear Salad.
- 3 tablespoons Gorgonzola
- 2 tablespoons white balsamic vinegar
- 7 tablespoons extra-virgin olive oil
- pinch of salt
- freshly ground black pepper
- In a small bowl, combine the Gorgonzola and vinegar, mashing it with a fork.
- Slowly mix in the oil, whisking with the fork to blend (small lumps of cheese are desirable). Season with salt and pepper, use immediately.