Serves: 4 to 6
1 package hearts of romaine lettuce, cleaned and ends cut off
½ cup toasted walnuts
½ cup crumbled gorgonzola cheese
1 lb. cooked and chilled asparagus (grilled, steamed or blanched)
Red and yellow bell pepper, cut into julienne strips
1 cup gorgonzola cheese
3 egg yolks or 1/3 cup pasteurized liquid egg yolks
½ cup white wine vinegar
½ teaspoon chopped garlic
1 tablespoon Dijon mustard
1 cup vegetable oil
¼ cup honey
Salt and pepper to taste
In a large bowl, combine the yolks, vinegar, mustard, garlic and honey and whisk all together, or blend in a food processor. Slowly add the vegetable oil in a steady stream, while whisking/blending constantly. Once the oil has been incorporated into the mixture add the gorgonzola cheese and whisk/blend until smooth. Season with salt and pepper to taste.
To Assemble the Salad:
Take 4-5 romaine hearts and fan them out on individual serving plates, or use one large platter for family style service. Place one spear of asparagus in the center of each romaine heart. Sprinkle the servings with toasted walnuts and gorgonzola crumbles and finish by drizzling the honey gorgonzola dressing over the salad.
To Store Vinaigrette: Pour into an airtight container and refrigerate for up to one week.