Pear, Gorgonzola, and Candied Pecan Salad
1 head romaine or leafy green lettuce, torn into bite-size pieces
2 pears, washed and cut into bite-size pieces*
3/4 to 1 cup crumbled Gorgonzola cheese
1 cup candied pecans
3/4 cup dried cranberries or cherries
3/4 cup real bacon crumbles
Red wine vinaigrette
In a large bowl, layer all salad ingredients.
Just before serving, toss all ingredients together with the dressing. Makes 8 servings.
*Toss with a little lemon juice to prevent browning.
Steak with Gorgonzola Butter
1/4 cup butter, softened
1/4 cup Gorgonzola cheese
4 tenderloin steaks
Gorgonzola crumbles, to garnish, optional
In a small bowl, beat together butter and cheese until creamy.
Grill steaks on a hot grill until they reach desired doneness. Top each with a dollop of cheese butter and sprinkle with extra Gorgonzola crumbles for garnish if desired. Makes 4 servings.
Three-Cheese Mashed Potatoes
2 1/2 pounds Yukon gold potatoes, peeled and boiled
1 tablespoon butter
1/4 cup milk
garlic salt and pepper to taste
2 to 3 tablespoons sour cream
1/2 cup grated cheddar cheese
1/4 cup grated Asiago cheese
1/4 cup crumbled Gorgonzola cheese
Using a potato masher, mash the warm potatoes with the butter and milk. Season with garlic salt and pepper. When creamy, stir in the sour cream and cheeses until thoroughly mixed in. Serve warm. Makes 4-6 servings.