Ingredients
For the vinaigrette:
2 Tbs. sherry vinegar
7 Tbs. extra-virgin olive-oil
1/4 tsp. salt; more to taste
Freshly ground black pepper
2 Tbs. crumbled soft-textured blue cheese such as Gorgonzola or Roquefort
1 tsp. lightly chopped thyme leaves; more to taste
1 small ripe plum tomato, seeded and finely diced
Fine Cooking
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2 Tbs. sherry vinegar
7 Tbs. extra-virgin olive-oil
1/4 tsp. salt; more to taste
Freshly ground black pepper
2 Tbs. crumbled soft-textured blue cheese such as Gorgonzola or Roquefort
1 tsp. lightly chopped thyme leaves; more to taste
1 small ripe plum tomato, seeded and finely diced
Description
This Is A Substantial First-course Salad, But It Could Easily Be A Vegetarian Main Dish By Serving Bigger Portions (add A Few Spears Of Grilled Asparagus, Too). Leftover Dressing Is Terrific On Grilled Steak.
Fine Cooking
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