Davanti Enoteca’s Gorgonzola Slaw Dressing

• 2 egg yolks

• 1 Tablespoon Dijon mustard
• 1 1/2 cups canola oil
• 1/2 cup olive oil
• 1 ounce distilled white vinegar
• About 1/2 cup water
• 4 ounces gorgonzola dolce
• Pinch cayenne
• 1 teaspoon sugar
• Salt and pepper to taste

Mix all of the ingredients together.

Dresses about half a head of red and white cabbage.

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  3. On the Menu Recipe: Poseidon’s Halibut Tapenade
  4. Corned Beef Hash ala Hennessey’s
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Short URL: http://www.lajollalight.com/?p=112402

Posted by Susan DeMaggio on Aug 22, 2013. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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