I celebrated my birthday, earlier this month, at one of my favorite local restaurants – Sweet Lorraine’s in Southfield, Michigan. They make some great food that is always very fresh and sometimes very interesting. I had a mixed grill dish with couscous, lamb sausage, shrimp and chicken all in a Moroccan styled marinade. It was excellent (sorry don’t have the recipe for that.)

I did have a disappointment on my last visit. They had by far my favorite salad dressing, a Pear Gorgonzola dressing. Unfortunately, it wasn’t ordered enough so they discontinued making it. Well that got me thinking about trying to replicate their recipe. After some Googling of pear and gorgonzola salad recipes, I found a basic pear dressing recipe that I modified a bit to emulate Sweet Lorraine’s dressing.

My mother in-law was over at dinner last night when I served the dressing with some fresh greens, sliced red onions and sliced carrots. She says I should bottle it. It was amazing. A four out of four stars, according to her. Everyone else really enjoyed it too, especially odd from a bunch of people who don’t like Gorgonzola. So, even if you are anti-stinky cheese, this recipe is sweet and very tasty I’m sure you’ll find it to be one of your favorite dressings too.

Pear and Gorgonzola Salad Dressing

Makes enough for approximately 10 salads

2 canned pear halves in natural juice
3 tablespoons lemon juice
2 tablespoons crumbled gorgonzola cheese
1 tablespoon white wine vinegar
2 tablespoons light olive oil
1/4 teaspoon salt
black pepper

Separate the pear halves from their juice, keep pear juice aside. In a blender or food processor, puree the drained pear halves with the lemon juice, vinegar, olive oil, salt and pepper until very smooth and silky. You may need to adjust by adding some pear juice liquid to thin the dressing or add another drained pear to thicken the dressing. Puree to desired consistency and add Gorgonzola cheese at the last moment and pulse the blender or food processor to quickly blend into dressing. Transfer to a jar, cover and refrigerate.