Wisconsin Gorgonzola Orzo Salad with Blood Orange Vinaigrette, Calabrese Salami, Rock Shrimp and Baby Arugula Source: Serves: 12 Source: Wisconsin Milk Marketing Board Recipe Created by: Chef Jason Gorman Print This Recipe Ingredients & Directions 2 quarts plus 1 cup 1 cup 1 2 2 Tbsp. 1 tsp. 1 lb. 1 lb. 1 cup plus 1 Tbsp. 4 1 cup 2 Tbsp. 2 Tbsp. 1 tsp. 1/2 lb. 8 oz. 1 cup Water, divided White wine Lemon, cut in half Bay leaves Kosher salt Black peppercorns Uncooked ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.