Mixed Lettuce Chiffonade with Gorgonzola-Herb Dressing

Ingredients

• 2  belgian endive trimmed thinly sliced lengthwise
• 0.3 teaspoon pepper black
• 0.3 cup buttermilk well-shaken
• 0.3 cup chives fresh finely chopped
• 0.3 cup parsley fresh
• 3 cups salad leaves curly endive 
• 0.3 cup cheese blue soft
• 0.3 cup mayonnaise 
• 3 cups radicchio thinly thinly sliced lengthwise quartered
• 5 cups the of 1 cos lettuce thinly sliced
• 0.8 teaspoon salt 
• 0.3 cup cream sour
• 1 tablespoon vinegar white

Equipment

• food processor
• bowl

Directions

1. Blend parsley, cheese, sour cream, and mayonnaise in a food processor until smooth. Blend in buttermilk, vinegar, salt, and pepper.
2. Transfer to a bowl and stir in chives.
3. Toss lettuces together in a large bowl, then toss with a generous 1/2 cup dressing.
4. Dressing keeps 5 days, covered and chilled. Stir before using.