Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.
Combine macaroni, ham, celery, carrots, 1/4 cup olives, the onion and pepper in a large bowl.
Combine mayonnaise, sour cream, Gorgonzola cheese and lemon juice.
Pour over macaroni mixture. Toss.
Refrigerate covered 2 or 3 hours.
Place about 1 1/4 cups salad mixture in each lettuce cup.
Garnish with sliced green olives.
Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.
To make the blue cheese dressing, whisk together olive oil, garlic,
In a large bowl, combine steak, watercress, tomatoes, pears and nuts.
To make the blue cheese dressing, combine buttermilk, mayonnaise, mustard and blue cheese in a small bowl and season to taste.
Drizzle dressing over salad just before serving. Toss well and serve with crusty bread, if desired.
Heat a large skillet over medium-heat and melt butter. Add Brussels sprouts, turning to coat with butter. Cover skillet, reduce heat to medium, and cook, turning every 3 to 4 minutes, until Brussels sprouts are browned and tender, 8 to 10 minutes. Sprinkle with Gorgonzola cheese, salt, and pepper.
In tightly covered jar, shake Blue cheese dressing, orange juice and lemon juice together.
Refrigerate at least 3 hours to blend flavors.
Shake well.
Spread 1 tablespoon olive oil on each slice of Italian bread.
Sprinkle a little coarsely ground garlic over oil (optional).
Spread blue cheese dressing over oil, about 1/2 inch. Be careful not to pile it too high or it will not cook correctly and will slide off the bread while eating.
Bake at 375\u00b0F to 400\u00b0F on ungreased cookie sheet until the dressing starts to bubble and brown. Serve hot.
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FOR THE BLUE CHEESE DRESSING:.
Mix the sour cream
To make Slaw: Slice cabbages into fine shreds. Place in large bowl.
Slice peppers very thinly lengthwise, and add to bowl.
To make Blue Cheese Dressing: Place all ingredients in quart jar, screw on lid and shake vigorously.
Pour half over slaw, and toss. Refrigerate remainder for future use.
and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into
hopped apples and crumbled gorgonzola cheese.
Add enough dressing to lightly coat
Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.
lastic wrap. Beat the cream cheese in a medium bowl with
In a medium skillet, melt 2 Tbs butter over medium heat.
Add pear slices and cook turning occasionally until golden and barely tender (8-10 minutes). Let cool.
In a medium bowl, whisk cream cheese with the cream.
Stir in 2 oz of gorgonzola cheese.
Spoon the cheese mixture into the crust and spread evenly.
Sprinkle the remaining 2 oz gorgonzola on top.
Fan the pear slices over the cheese in a circular pattern.
Serve at room temperature.
ough. For a homemade dough recipe click here. If you are
mix vinegar, sugar, salt, pepper, mustard, shallots and oil. Before serving toss greens with dressing. Divide pears and greens between 6 to 8 plates depending on serving size. Sprinkle walnuts and gorgonzola cheese to top of salads.
Crunble gorgonzola cheese into a food processor and add vinegar; run the machine until mixture is smooth.
With the machine running,(DO NOT ADD OIL ALL AT ONCE)Add oil in a thin stream very slowly to emulsify.
Taste, if needed add some salt.
Tranfer oil to small jar; Serve over mixed greens & fruit.
Prep the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl; set aside.
To assemble salad, place spinach in a large bowl. Top with strawberries, avocado, quinoa, pecans and Gorgonzola cheese. Pour dressing over salad and gently toss to combine. Serve immediately.
Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.