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.