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Blue Cheese Salad from Auvergne
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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 July 2008.
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