Save to your scrapbook
Blue Cheese Salad from Auvergne
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
In this classic salad from the mountainous region, there is a pleasing contrast between the sharpness of the salad leaves and the sweetness of the local blue cheese. The cheese tastes best when it’s eaten at room temperature, so remove it from the fridge at least an hour before you serve it.
There are lots of intense flavours to absorb here, so match this salad with a broad-shouldered rosé from the southern Rhone.
Typical values per serving:
This recipe was first published in Tue Jul 01 01:00:00 BST 2008.