Drizzle this gorgonzola vinaigrette over a classic steakhouse wedge salad, or use it to upgrade mixed greens, baby spinach, grilled asparagus, baked potatoes, or crusty bread. The gorgonzola cheese will stand out as an all star however you use it!
Hello, Gorgeous Gorgonzola Cheese
I’ll admit it, Gorgonzola cheese is one of those love it or hate it cheeses.
Personally, I’m a fan of its soft creaminess, and find the blue bite of its veins delightful.
If, like me, you live your life on the love it side of the great bleu cheese divide, then I’m confident you’ll love this basic gorgonzola vinaigrette.
The vinaigrette base uses white vinegar (you can use white wine vinegar, white balsamic, or champagne vinegar), high quality extra virgin olive oil, and honey, herbs, garlic and dijon.
The slight sweetness of the honey, the spice of the dijon, the creamy bite of the blue cheese…it all combines for a massive flavor experience!
Drizzling it over mixed greens or baby spinach, tossed with a few veggies, makes an easy week night side salad to go with grilled steak or chicken breast.
Even better? Top your steak with blue cheese steak butter and serve with this wedge salad – gorgonzola to the max!
But you can also use it over grilled or steamed veggies (grilled asparagus drizzled with gorgonzola vinaigrette is divine), or even as an oil dip to drench some crusty bread in, as you sit and chat with a friend over a glass of wine.
How About This Steakhouse Wedge Salad?
For a classic way to use my gorgonzola vinaigrette, I give you this romaine wedge salad.
It’s my take on a classic steakhouse wedge salad with blue cheese dressing.
And it’s perfect for a weekend dinner at home, sitting outside in gorgeous weather, wine in hand and steak on the grill!
How to Make My Garlic Gorgonzola Vinaigrette
First, the ingredients.
For the Gorgonzola vinaigrette, here’s what you’ll need:
- 1 clove garlic, peeled and minced or pressed.
- 1 tablespoon dijon
- 3 tablespoons of white wine vinegar, white balsamic vinegar, or champagne vinegar
- 1 teaspoon honey
- 1/2 cup extra virgin olive oil
- 1–2 tablespoons finely chopped fresh parsley, chopped
- 1 cup Gorgonzola cheese, crumbled
- Salt and pepper to taste
In a large mixing bowl, whisk together minced or pressed garlic, mustard, vinegar, and honey.
Slowly add in the oil, whisking until the vinaigrette emulsifies. Add 1/2 the chopped parsley (1 tablespoon) and gorgonzola cheese crumbles and mix, stirring so that the cheese mixes in, but still has nice chunks.
Season with salt and pepper to taste, and set aside.
A Note About the Oil (Use Extra Virgin Olive Oil)
I’m of the belief that sometimes, quality of your oil matters, and in some scenarios you can get away using cheaper ingredients.
When it comes to making a homemade vinaigrette, however, quality matters! Use a good oil, extra virgin, and you’ll thank me. It makes such a difference for taste!
How to Make the Salad
For this post, I went with the steakhouse classic – a wedge salad with blue cheese.
Here’s what you’ll need:
- 1 bag of romaine lettuce hearts, if available, or 1 large head of romaine lettuce.
- 1/2 pack of bacon, cooked and crumbled
- Cherry tomatoes, washed and halved
- 1/2 red onion, thinly sliced
- Croutons (optional)
Cook the bacon according to package instructions, erring on the crispier side, and set aside to cool. Once cooked, crumble it into bacon bits.
Wash and halve the cherry tomatoes, and thinly slice the red onion.
Slice each romaine heart lengthwise and arrange on a plate. If romaine hearts aren’t available in your area, you can take 1 large head of romaine lettuce, and trim the outer leaves away. Wash what’s left and then quarter the head of lettuce, lengthwise.
Place the romaine hearts/wedges on a plate, and drizzle with the gorgonzola vinaigrette. Sprinkle with bacon bits, tomatoes, red onion slices, the remaining parsley, and croutons, if desired.