Balsamic and gorgonzola dressing
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.