The Fiddlefest was a wonderful event. Folks were happy and the food delicious. I rubbed elbows- literally at times- with the folks at Vignola/Cinque Terre and Duckfat restaurants. Cinque Terre was cooking up some fiddleheads with vermouth, chives, garlic, parm and gnocchi. Duckfat had deep fried fiddleheads. I did have the chance to share in their delights as the afternoon drew on. There were representatives from Aurora Provisions with some delectable cheeses and at least a half dozen other chefs sharing their spring selections. I would guess there were over 200 attendees enjoying the delicious food and lively music. Slow Food really has their act together. There were volunteers available to assist with every aspect of the day. All were happy and helpful. I was so lucky to be a part of this event. Now to share a recipe that I brought with me yesterday. People LOVED the Spicy 5 Bean Salad (that I posted yesterday). They also devoured the baby greens from Morning Dew Farm with a Gorgonzola Cream Dressing. Here it is for your enjoyment. If you like blue cheese and Gorgonzola- this recipe is just as good to spread on a slice of whole grain bread, serve as a dip or use to dress your salad. A little bit goes a long way.
Gorgonzola Cream Dressing
I'm giving you this in a small batch- feel free to multiply if you need more...
1/2 cup real mayonnaise
1/2 cup sour cream
2 Tablespoons light cream
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon fresh cracked black or white pepper
1/2 teaspoon garlic powder or one small clove minced
4 ounces crumbled Gorgonzola cheese
2 teaspoons champagne vinegar
Whisk the first 7 ingredients together. Add the vinegar and whisk again. Fold in the cheese. Serve with your choice of vegetables as the vehicle.