Following up my article about the Tariffs on cheese yesterday, I wanted to celebrate by making a blue cheese dressing. Here is a very simple recipe for it, any blue cheese can be used, but Roquefort is my favorite for this one. I would cut up some hearty, crispy lettuce like hearts of romaine or butter lettuce heads and just DUMP this dressing on top. YUM.

Another salad that traditionally uses blue cheese is the Chefs Salad. I posted a recipe for that below the dressing. 

Ingredients

Makes 1 3/4 cups

• 1 cup low-fat buttermilk
• 1/4 cup mayonnaise
• 1/4 cup plain low-fat yogurt
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon coarsely chopped fresh thyme
• 4 ounces blue cheese, crumbled
• Coarse salt and freshly ground pepper

Directions

1. Whisk buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; stir in cheese. Season with salt and pepper. Chill in an airtight container up to 3 days.

Chef's Salad

Ingredients

Serves 4

• 1 1/2 pounds mixed lettuces, such as Romaine, green leaf, and iceberg, cut into 1-inch pieces
• 6 ounces Black Forest ham, thinly sliced
• 6 ounces roasted turkey breast, shredded
• 4 slices bacon, cut into 1-inch pieces and cooked
• 4 small tomatoes, sliced
• 3 radishes, thinly sliced
• 2 ounces Roquefort cheese, crumbled
• 1 Hass avocado, pitted and thinly sliced
• Coarse salt and freshly ground pepper
• Roquefort Dressing

Directions

1. Place lettuces in a large bowl. Add ham, turkey, bacon, tomatoes, radishes, cheese, and avocado; season with salt and pepper. Drizzle with vinaigrette, and gently toss to combine. Serve immediately.