Cucumber Salad with Walnuts & Blue Cheese Dressing
Chef Anne Cornell Krauss
Serves 6 - 8

2 lbs          mixed cucumbers  (such as Armenian, lemon, english) sliced thinly
2 Tbsp       chives, cut into 1 inch batons
1 cup        toasted and chopped walnuts
                Blue Cheese Dressing (recipe below)
Toss sliced cucumbers with dressing and top with toasted walnuts and chives.

Blue Cheese Dressing – makes about 1 cup

4 ounces    Valley Ford Gorgonzola blue cheese
¼ cup        buttermilk
¼ cup        sour cream
¼ cup        mayonnaise
2 Tbsp        white wine vinegar
2 tsp          honey
1 clove       garlic, mashed
                 salt and freshly ground black pepper

In a small bowl, mash blue cheese and buttermilk together with a fork until mixture is creamy.

Stir in sour cream, mayonnaise, vinegar, honey and garlic until well blended. Season to taste with salt and pepper.

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