We’ve been out and about enjoying this beautiful Spring weather that has graced us lately, and I certainly hope you are as well. After such a harsh winter (complain, complain) I really didn’t expect to have such a glorious profusion of seasonal beauty. The dogwoods are just about finished, but the azaleas are in their prime. We planted two crabapple trees today in the west yard, I trimmed the hydrangeas of their damaged branches with expectations of complete recovery, added extra support to the clematis encircling our mailbox because the new growth has exceeded the bounds of the trellis, and I’m expecting my first delivery of fresh Arkansas strawberries tomorrow. Our dinner this evening was salad made from the greens I gathered today from the garden. I’d say that Spring has definitely arrived, and I could not be happier.
Those greens deserved a good homemade dressing which would have been a strawberry vinaigrette, but well…those are coming tomorrow. Instead, I made one of Hubby’s favorites – almost. He’s a big-time bleu cheese lover, but all I had on hand was Roquefort (my preference). I know people who say they can’t tell the difference between the two, but I sure can. This lighter version is one we have come to really enjoy and feel good about at the same time. It’s easily put together and keeps well in the frig for several days. Plus, it beats the heck out of bottled dressing any day.
In 1411, Charles V1 issued a decree restricting the name Roquefort to the cheese made in the Roquefort district of the Causses Mountains, no cheese could be called Roquefort unless it was specifically injected with Penicillium roqueforti-a mould-producing substance made from rye bread crumbs which were allowed to ripen it in the damp, cool, drafty limestone caves that are peculiar to the district. There are many imitators, but the only true Roquefort cheese originates here. These caves that make all the difference; they are the reason Roquefort wihich probably the most imitated cheese in the world has never been duplicated..
What’s your favorite homemade salad dressing? I’d love for you to share.
In the meantime, get outside and enjoy these amazing days we’ve been given.
- 1/2 cup low-fat buttermilk
- 1/2 cup fat-free Greek yogurt
- 3 Tablespoons white wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup thinly sliced green onions, optional
- 1/2 cup crumbled Roquefort cheese
- Combine buttermilk, yogurt, vinegar, sugar, salt and black pepper.
- Stir in cheese and green onions, if using.
- Blleu cheese may be substituted.
Don’t you just love it when something cannot be duplicated? Knowing the back story makes this an extra special cheese. And, dressing!
Absolutely! I always loved sharing the legend with my students when we were doing our interdisciplinary unit on France.