Q: I absolutely love the spinach salad at Fratelli's. I have tried to duplicate the dressing, and just can't get it right. I was hoping you might be able to help.

-- Kimberly Christian, Decatur

A: The secret to this delicious dressing is a homemade mayonnaise base with Gorgonzola cheese and white balsamic vinegar added for extra flavor. Dan Stafford, general manager of the Bennett Street location of Fratelli di Napoli, recommends using a hand-held blender with an attachable wire whisk and a large upright or steep-sided mixing bowl for making the dressing. It can also be made in a blender or food processor. Any extra dressing can be refrigerated, tightly covered, for up to a week.

Like all products using raw eggs, consumption by pregnant women, the elderly or anyone whose health is compromised is not recommended.

-- Jeanne Besser, for the Journal-Constitution

SALAD

Chef's Spinach Salad

Makes 2 servings

Preparation time: 20 minutes

1 egg

2 cups salad oil

1/4 cup white balsamic vinegar

4 ounces Gorgonzola cheese crumbles, plus extra for garnish if desired

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

4 ounces freshly cleaned or bagged spinach

1/4 red onion, thinly sliced

1 cup sliced white button mushrooms

1/4 cup almond slices, toasted

In a bowl, beat the egg with the blade attachment of a hand-held blender. Slowly add oil, a few drops at a time, into the egg while constantly blending. As the mixture thickens, continue to drizzle oil, using an up-and-down motion with the blender. The egg and oil will emulsify into a thick mayonnaise.

After all the oil is added and the mayonnaise is set, add half the vinegar and half the Gorgonzola crumbles, still using the blade attachment. When completely smooth, switch to the wire whisk attachment or a hand-held whisk and add the remaining vinegar and Gorgonzola. Mix only to incorporate, not until smooth. Season with salt and pepper to taste.

In a large mixing bowl, add spinach, red onion, mushrooms, 1/4 cup dressing, or to taste, and a pinch of salt and pepper. Mix the salad thoroughly. Top the salad with almond slices and more Gorgonzola crumbles, if desired.

Per serving: 356 calories (percent of calories from fat, 81), 9 grams protein, 9 grams carbohydrates, 4 grams fiber, 34 grams fat, 24 milligrams cholesterol, 229 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.