Saturday, February 11, 2012

Go Big Bleu!

Tonight the Kentucky Wildcats face up against Vanderbilt. To commemorate this big game, I decided to make a salad featuring one of my favorite cheeses, bleu cheese. What can I say? I bleed both blue and bleu. Like its basketball counterpart, bleu cheese is robust enough to pair up against other strong flavors, yet versatile enough to work well in a variety of environments, including this salad. 


Salad ingredients:

mixed salad greens with herbs
cherry tomatoes, quartered
cucumber, peeled, seeded, and sliced
shredded beets

candied walnuts (Easiest recipe ever: Put 2 parts walnuts to 1 part sugar in a skillet on medium, cook, stirring occasionally until the sugar melts and coats the nuts. Cool and break apart.)
bleu cheese crumbles

Honey Mustard Dressing: (Note: Never buy honey mustard dressing again. It is delightfully easy to make and much better than anything store-bought. And on that note, let's be honest; you really don't ever need to buy another salad dressing again. Look for a future post with some simple and delicious dressing recipes.)

1 T spicy mustard (I use Gulden's.)
1 T honey
1 t rice vinegar
1/2 T olive oil

Mix well, and you're done!


Salad Assembly: 
Toss all the veggies, nuts, and cheese with the dressing. Then top with an extra topping of bleu cheese and walnuts and one last drizzle of honey mustard.



Now that I've gotten dinner out of the way, I'm ready to brow down!