Because Cashel Blue is relatively mild compared to other blue cheeses it’s good in salad dressings. If you want to use something with a bit more of a punch both visually and in terms of flavour you could use Shropshire Blue and simply crumble over.
This salad goes well with steak, but if you are vegetarian or you want to serve it on its own you could add an apple.
Recipe for salad with a blue cheese dressing
Serves 2
Ingredients
- 50g/2 oz toasted (or dry-fried) chopped pecans, walnuts or hazlenuts
- 100g/4 oz (a bag) mixed salad leaves
- 50g/2 oz raisins (soaked in Earl Grey tea if you have time) or you can use sultana, or dried cranberries or cherries
- juice and zest of a small lemon
- 160 ml/⅔ cup olive oil
- 2 teasps of honey (truffle honey if you have it) or maple syrup
- 75g/3 oz of Cashel Blue or Shropshire Blue
- salt and Indonesian long pepper
Method
- Put the first three ingredients in a salad bowl, and if you are using stronger cheese, crumble that over.
- Mix the rest in a salad dressing bottle and shake vigorously.
- Dress the salad and serve.