Instructions: Julienne bacon across grain into short strips. Place in a medium sautJ pan over medium heat and sautJ for 6 minutes or until bacon is crisp. Remove and drain on paper towel. Pour off half of bacon fat from pan. Add shallots and garlic and sautJ for 2 minutes. Stir in white wine vinegar. Bring to a boil, stirring constantly, then add cream, chicken stock, and buttermilk.

Return to a boil. Dissolve corn starch in water. when dressing returns to a boil, stir in corn starch little by little until dressing is slightly thickened. Season with salt and pepper. Add blue cheese and bacon strips.

Keep warm.

you want it.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.