Salad with Roasted Beets, Fried Shallots, and Roquefort
Why This Recipe Works
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.