Chop 1 head lettuce into bite-size chunks. Slice about 2 slices tomato for each salad. Whip together for dressing about 1 cup milk, 1/4 cup olive oil, 2 tablespoons wine vinegar, about 4 tablespoons salt (it sounds like a lot, but is key to this recipe), 4 cloves minced garlic, about 1/2 cup Gorganzola cheese). Toss with salad ingredients. Serve. This recipe is from Mazza Restaurant, Mount Vernon, OH. My husband and I used to go there often in the 80's, when he was pastor of the Methodist church in Centerburg. Wonderful place.