Honey and Gorgonzola Salad Dressing with Sour Cream
The following recipe is tangy and delicious, and especially nice served with arugula and pears or something similar. If you want to use that idea, you will need four cups of arugula and a drained 18 ounce can of pear halves. Alternatively you can just serve this dressing over mixed salad leaves, although some kind of fruit added to the salad does work well, because the honey and walnuts are so good with fruit. One of the things making this gorgonzola salad dressing so special is, of course, the gorgonzola. This cheese is veined with blue, and can be made from goat’s milk or cow’s milk. It might be salty and crumby, firm or buttery, depending on the type. If you like creamy blue cheeses, you will love gorgonzola.
It is believed that gorgonzola has been made in the town of Gorgonzola since 879AD, although some other Italian localities dispute this claim. Today it is mainly made in Lombardy and Piedmont, which are in the north of Italy, and whole cow’s milk is used. Some starter bacteria is added too, to get the blue veins to show. This cheese is usually aged for several months. The longer it is aged, the firmer it becomes. Gorgonzola is often added to pasta or risotto. It is also nice on pizza or used to make a gorgonzola salad dressing recipe.
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- ¼ cup natural yogurt
- ¼ cup sour cream
- 1 tablespoon honey
- 3 tablespoons walnut halves
- ¾ cup crumbled gorgonzola cheese
- Combine the honey, extra-virgin olive oil, vinegar, yogurt, and sour cream in a bowl.
- Fold in the crumbled gorgonzola and drizzle this dressing over your favorite salad recipe.
- Garnish each plate with the walnut halves.
This unusual salad dressing is made with extra-virgin olive oil and apple cider vinegar, along with yogurt, sour cream and gorgonzola, for tangy, creamy flavors, and honey for a touch of sweetness. Serve this with sliced pears or spinach leaves and strawberries, and add some crunchy regular or caramelized walnut halves to the finished dish. This makes an incredible appetizer which boasts gourmet flair, or you could add some poached fish or grilled chicken to the plate and enjoy this as an entrée instead. Making the dressing is very simple because, like with many of our recipes, you only have to blend the ingredients together.
Check Out Some of Our Other Hot Content
Leave a Reply
- Cobb Salad with a Mexican Seafood Twist May 9, 2016
- Simple Cucumber and Onion Salad April 24, 2016
- Classic Potato and Egg Salad with Chives April 15, 2016
- Greek Cucumber and Tomato Salad with Kalamata Olives April 1, 2016
- Chipotle Ranch Potato Salad with Sausage and Corn March 26, 2016
- Mexican Rice Salad with Tuna and Vegetables March 21, 2016
- Vegetarian Summer Five Bean Salad March 13, 2016
- Healthy Waldorf Salad with Baby Spinach March 6, 2016
- Corn and Pasta Salad with Tuna February 28, 2016
- Simple Chopped Egg Salad Recipe February 21, 2016
- Home (16845 Views)
- Lobster Seafood Salad Recipe with Green Onions (8805 Views)
- An Easy Grilled Bean Salad Recipe (3319 Views)
- Warm Grilled Veggie Salad (3287 Views)
- Grilled Pineapple Salad (3125 Views)
- Sweet and Spicy Thai Grilled Vegetables Salad (2640 Views)
- Super-Easy Recipe Four Bean Salad with a Lemon Dressing (2510 Views)
- Asparagus Salad Recipe with Eggplant and Bell Pepper (2435 Views)
- Warm Chicken Breast for Salads Recipes (2405 Views)
- Marinated Chicken Salad with Eggplant (2398 Views)
- Grilled Salad Recipe with Halloumi Cheese (2367 Views)
- Healthy Grilled Bell Pepper Salad (2324 Views)