BOURBON GORGONZOLA WEDGE

Bourbon Gorgonzola Wedge image

Provided by Damaris Phillips

Time 20m

Yield 4 servings

Number Of Ingredients 15

Previous Next

1 cup creme fraiche
1/4 cup buttermilk
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley leaves, chopped
2 tablespoons sliced fresh chives
1 teaspoon fresh thyme leaves, chopped
1 clove garlic, chopped
1/2 lemon, juiced (about 1 tablespoon)
2 to 3 teaspoons bourbon
1/4 teaspoon onion powder
1/2 cup crumbled gorgonzola
Kosher salt and coarsely ground black pepper
3/4 cup pecans
1 head iceberg lettuce, quartered and core removed
1 cup halved grape tomatoes

Steps:

For the dressing: Combine the creme fraiche, buttermilk, basil, parsley, chives, thyme, garlic, lemon juice, bourbon, onion powder and 1/4 cup of the gorgonzola in a blender and pulse until combined. Taste and season with salt and pepper. Refrigerate until ready to serve.
For the wedge: Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and then chop.
Divide the lettuce wedges among 4 plates. Top each with 1/4 cup of the dressing, the tomatoes, toasted pecans and the remaining 1/4 cup gorgonzola. Serve the remaining dressing on the side. Eat right away!