Oregon Salad with Crater Lake Blue Dressing
Every year on the Rogue Creamery holiday card, David and Cary share one of their favorite recipes. Their favorite Blue Cheese Dressing recipe was in the spotlight for 2013. If you have not experienced homemade blue cheese dressing featuring Crater Lake Blue and other Oregon ingredients, you are in for a treat!
1 medium head organic romaine
½ c. organic mixed greens
3.5 oz. Crater Lake Blue, crumbled
3 oz. cultured Crème Fraîche (or sour cream)
½ c. buttermilk
1 small shallot, fine dice
1 green onion, sliced
1 teaspoon Champagne Vinegar
Sparkling wine or Champagne
Salt & Pepper to taste
Comice or Bosc pear, dried cranberries and hazelnuts
Rinse and dry greens. Set aside to chill.
In a medium bowl, combine Crater Lake Blue, Crème Fraîche, buttermilk, shallot and green onion, vinegar, pepper and a pinch of salt. Mix with a large fork. Add up to 1/2 cup sparkling wine to reach a thick creamy consistency. Pour 2/3 of dressing into a blender and process for a few seconds (or use an immersion blender) to achieve a smoother dressing. Pour back into bowl and mix.
Dress greens in a separate bowl and add to salad plates. Garnish sparingly with thin slices of pear, a few dried cranberries and hazelnuts.
recipe created in 2012