Source: Beyond Chiles, A Collection of Recipes from St. Paul's Angelican Church, San Miguel de Allende, Mexico
4 oz. gorgonzola cheese, crumbled
1/4 cup olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1 medium head romaine lettuce, torn in pieces
1 cup walnuts, toasted
Process cheese, oil, vinegar, salt and pepper in blender. Combine lettuce with walnuts and toss with dressing.
