In the past few years I’ve taken an appreciation for blue cheese. This has not always been the case, as I always thought blue cheeses were too salty for my taste. And on top of that, the blue veins did not appeal to me in the least…
But watching Food Network and being more exposed to “haute cuisine”, I have grown to appreciate more and more blue cheeses. It all started with a visit to the restaurant Mark’s at the Meliá in Ponce. There I tasted the most wonderful butter lettuce salad with walnuts and crumbled Point Reyes blue cheese. It was salty but mild at the same time… delicious.
Now, I regularly have a wedge of Danish blue cheese in my fridge. I use it in desserts, in white sauces for pasta, to flavor polentas… and the newest addition to my repertoire is in a salad dressing. Check it out…
BLUE CHEESE DRESSING
2 ounces of blue cheese – I use Danish or gorgonzola cheese crumbles 2 tbs of plain low-fat yogurt A squirt of lemon juice About 1 tbs of olive oil
- Mix all the ingredients with a whisk in a small bowl.
Drizzle over your favorite salad greens… it’s creamy and salty delicious. Don’t be discouraged by the grayish color, it’s just the blue veins dispersed in the dressing.