Published November 1, 2004.
We found that the key to a great blue cheese salad is having 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, 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.
We tried a half-dozen varieties of blue cheese and all were acceptable, but tasters favored rich, creamy Roquefort. If you prefer to use a very mild and mellow blue cheese, we recommend Danish blue; if you prefer a sharp and piquant one, try Stilton. Use paper towels to rub the skins from the cooked and cooled beets.
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