Active Time

　　5 minutes

　　Total Time

　　5 minutes

　　When I was a single gal in NYC and my parents lived in Westchester, we used to meet almost halfway for dinner at Gus's in Harrison, new york. It is a great bar serving delicious seafood and their salad was my favorite—red wine vinaigrette with big hunks of blue cheese. We were always a blue cheese—loving family and my version, with a creamy base (can't compete with Gus!), is fantastic on a wedge of iceberg lettuce or as a dip. It lasts for a good week in the fridge as well.

Ingredients

　　1/3 cup sour cream

　　1/3 cup Vegenaise

　　1/2 cup crumbled Gorgonzola cheese (use the picante or mountain kind, not the dulce)

　　1/3 cup cold water

　　1 tablespoon plus 1 teaspoon red wine vinegar

　　1 large shallot, peeled and thinly sliced

　　Big pinch coarse salt

　　A few fresh grinds black pepper

　　Stir everything together in a small bowl.

　　Reprinted with permission from My Father's Daughter by Gwyneth Paltrow, (C) © 2011 Grand Central Life & Style