Toasted walnuts add crunch, grapes a sweetness that contrasts nicely with mildly salty blue cheese dressing. For the dressing, look for a dry, crumbly blue (as opposed to a creamy one) and mash it ...
Make the buttermilk blue cheese dressing: In a small bowl, combine blue cheese, mayonnaise, sour cream, buttermilk, 1 tablespoon lemon juice, 1 tablespoon poppy seeds and hot sauce. Season with ...
Tip out onto a roasting tray and place in the oven for five minutes while you make the dressing. Put the gorgonzola and St Agur into a bowl and whisk to break down the cheese slightly, then add ...
Arrange the leaves, fennel and pear on a serving platter and crumble a generous amount of blue cheese all over. Finally, drizzle the dressing over, garnish with the reserved fennel herb ...
Put the radicchio in a large mixing bowl. Pour the dressing over and toss well. Add the chestnuts and most of the blue cheese and toss again, gently but thoroughly, then tip into a serving bowl ...