Gorgonzola and Roasted Green Chile Dressing (11.05.12)

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by Todd Gardiner, Taqueria 27 and Coffee Bar

  • 1/2C Buttermilk
  • 2C Mayonnaise
  • 2T Dijon Mustard
  • 2T Red Wine Vinegar
  • 1t Worcestershire Sauce
  • Dash of hot sauce
  • Pinch of Kosher salt and Black pepper
  • 1T chopped parsley
  • 2-3 Green Chiles roasted, peeled, seeded and diced
  • 1C Crumbled Gorgonzola Cheese
  • Zest and juice from1 Lemon

Place all ingredients in a bowl and whisk together well. Cover and store refrigerated for up to one week.

Clean and dry 1 large or two small heads of Butter Lettuce. Remove core with a sharp knife and tear lettuce in half. Arrange on plates and cover with dressing, sliced pears and toasted pumpkin seeds. Serve with fresh ground black pepper.