Ingredients
1/2 clove Garlic, peeled
1/2 each Anchovy filet (the kind packed in salt) or 1/4 tsp. paste
1 each Egg yolk (you don't really need the whole thing - leave a little bit out)
1/2 cup Buttermilk
4 oz. Stilton cheese
4 oz. Virgin olive oil
1/4 ea. Juice of lemon
to taste Salt and black pepper
1/2 cup Toasted walnuts, lightly chopped
2 heads Hearts of romaine
1 head Belgian endive
1 each Ripe pear or apple
Description
Hearts Of Romaine With Endive, Toasted Walnuts And Stilton Vinaigrette , Recipes From GourmetSleuth
Gourmet Sleuth
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