If you ever prepare a cheese board and have blue cheese left, do not throw it away ever. You can either add it to cream and create a sauce for your pasta or add it to your salad the next day. This blue cheese is called Shropshire Blue, originating from Scotland in the 1970’s it was transferred to Leicestershire. The cheese is very similar to Siltton but mellower in the flavor.
- 1 large hear of romaine, chopped
- 2 tbsp of nuts, chopped
- 60 g of blue cheese
- 2 tbsp of greek yogurt
- 1 tsp of light mustard
- 1tsp of whole grain mustard
- 1 tsp of extra virgin olive oil
- 1tsp of white balsamic vinegar
- Salt and pepper to taste
In a large bowl, add the romaine and toss well with nuts and blue cheese.
In a small bowl, whisk the yogurt, both mustards, olive oil and vinegar
Serve the salad with the sauce on the side.