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. NOTES : I have the Planning and Pantry List for this theme. E-mail me if you want it. Recipe by: HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A06 DINNER FOR Posted to MC-Recipe Digest V1 #928 by Emily Griffin on Nov 28, 1997