Balsamic and gorgonzola dressing

From issue #9.
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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    latest issue - on sale now

    Issue #120
    Check out our
    latest issue:

    Issue #120

    As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!