country of origin: Argentina
1/2 tablespoon Butter
1 medium Shallot diced finely
1 8 oz package Gorgonzola cheese crumbled
½ cup heavy cream
2/3 cup walnuts unsalted, coarsely chopped

In a small saucepan, heat butter over medium heat and add diced shallots until softened, about 1-2 minutes. Lower heat to low and add gorgonzola cheese, stirring as it melts. Add cream. Keep heat on low, but gradually raise it to medium, stirring, taking care not to curdle or boil the sauce.

Stir in walnuts.