Balsamic and gorgonzola dressing
Photography by Photograph by Minka Firth.
INGREDIENTS
100 grams gorgonzola or other good soft blue cheese
2 tablespoons balsamic vinegar
1 tablespoon liquid honey
Salad
baby cos lettuce leaves
1 red radicchio lettuce
2 firm but ripe pears
100 grams walnuts, toasted
sea salt and freshly ground pepper
METHOD
Put the blue cheese, balsamic vinegar and the honey in a small saucepan and gently melt over a low heat. Use a fork or small whisk to blend the ingredients together. Do not allow the mixture to get too hot. Set aside to cool.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!