Honey Gorgonzola Vinaigrette
Serves: 4 to 6
Ingredients:
1 cup gorgonzola cheese
3 egg yolks
½ cup white wine vinegar
½ teaspoon chopped garlic
1 tablespoon Dijon mustard
1 cup vegetable oil
¼ cup honey
Instructions:
Using a food processor, combine the gorgonzola cheese, egg yolks, vinegar, mustard, garlic and honey. Slowly add the vegetable oil in a steady stream as the food processor continues to blend. Blend until the texture has no lumps and is silky smooth. Season with salt and pepper to taste. Pour into a plastic squirt bottle and drizzle over the beet Carpaccio.
To Store Vinaigrette: Pour into a 12 oz. plastic squirt bottle or airtight container and refrigerate for up to one week.