Recipe: Port and Roquefort Dressing

• By
• Caren McSherry

Image by Flickr / rosipaw
Serve your lettuce and tomatoes with a unique homemade dressing

Sauce up your salad with this creamy port-based dressing

This is a great use for that last little bit of port left in the bottle, or a delicious way to inaugurate a fresh bottle!


Ingredients

Dressing:

• 1 garlic clove, minced

• 1 Tbsp. Dijon mustard

• 1/2 cup sour cream

• 1/2 cup mayonnaise, preferably Hellmann’s

• 1 tsp. Worcestershire sauce

• 1/2 lb. French Roquefort cheese, crumbled (or Stilton is a good substitute)

• Fleur de sel, to taste

• Fresh ground pepper, to taste

• 1/4 cup port wine



Salad:

• 1 head iceberg lettuce, cut into 6-8 wedges 
(depending on size of lettuce)

• 36 grape tomatoes, cut in half



Instructions

1. Combine the garlic, mustard, sour cream and mayo in a bowl.
2. Whisk to combine.
3. Add the Worcestershire sauce and crumbled cheese and stir to combine.
4. Season to taste with the fleur de sel and pepper.
5. Slowly pour in the port wine, stirring as you pour.
6. To prepare the salad, ladle the dressing over the iceberg wedges and 
garnish with the lovely little grape tomato halves.

Serves 6-8.

Recipe courtesy Caren McSherry from the Gourmet Warehouse
.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.