Published November 1, 2004.
Blue cheese makes an interesting dinner guest, inviting a wide range of other ingredients--sweet, tart, bitter, and crunchy--to the table.
The intensity, complexity, and sophistication of blue cheese can overwhelm the flavors of an otherwise mild and subdued salad.
We wanted to find the best companions for this pungent cheese when it's added to a salad.
The trick to including blue cheese in a salad is to have a free hand when introducing other flavors and textures; strong cheese really shines when tasted with sweet, tart, bitter, and crunchy ingredients. A good shot of vinegar gave necessary tartness to the dressing, and a spoonful of honey performed double duty, both tempering the acidity of the vinegar and highlighting the saltiness of the cheese. As for the greens, tasters particularly liked bitter radicchio and peppery arugula mixed with milder lettuces. Sweetness and holiday crimson tones came from dried fruit (cherries), fresh fruit (apple), or beets. Good tooth-sinking texture came by way of crunchy chopped toasted nuts, fresh celery slices, or a flurry of fried shallots.list of recipes