This is one of my absolute favourite salads. It's a little recipe I got from Good Food magazine some 5 or 6 years ago now. The original recipe did not call for any sugar in the dressing, but my Todd hates things that are too sharp and so I added a bit of sugar to the dressing and it turned out just wonderfully! You can leave it out if you wish.
I have tried this with Stilton (Fabulous), gorgonzola (a bit too strong I thought) Cashel Blue (scrummy), Danish Blue (a bit milder) . . . you want a blue cheese with a full flavour, but not too strong. Baby Gems can be a bit on the bitter side, but go perfectly with a nicely flavoured blue cheese. they are a perfect foil for each other!
I cut my finger rather badly this afternoon, well my thumb actually. I was slicing apples for a church function, using my Pampered Chef apple slicer and dummy me . . . a piece of apple got stuck and I tried to push it through with my thumb. YIKES!! Bled like a son of a gun! That apple slicer is fabulously sharp!! I hadn't realized just how sharp. It's a goodun!
I had an el cheapo version before and it wasn't half as sharp. I regularly pushed apples through with my thumbs. Won't be doing that again! Live and learn!!
Anyhow I am giving the old thumb a rest for a couple of days and so . . . you get a simple salad today. It's a tasty one though. Enjoy!
*Baby Gems with a Blue Cheese Vinaigrette*
This is my favourite salad of all time. I can't get enough of it.
4 little gem lettuce hearts
For the dressing:
2 TBS cider vinegar
2 TBS cream
1 TBS caster sugar (optional)
3 1/2 ounces olive oil
2 ounces stilton cheese, crumbled
2 spring onions, finely sliced
sea salt and freshly ground black pepper
Make the dressing by whisking the vinegar and cream with a little seasoning,and the sugar, then gradually whisk in the oil and crumble in the cheese.
Slice your baby gems into quarters and place on chilled salad plates. Drizzle each with one quarter of the dressing and then sprinkle an equal portion of spring onions over each.
Season to taste with a bit of sea salt and a good grinding of black pepper.
Note: any good quality blue cheese is fab in this. Irish Cashel Blue is wonderful!