Blue cheese is often overlooked as a go-to, despite its versatility. It can be used for more than just dips and salad dressings. Add it to a hamburger, use it on a pizza or flatbread, pair with caramelized onions in a savory quesadilla, use to stuff pickled peppers, semi-melt it for a rich steak topper. The possibilities abound! 

ASHER BLUE WEDGE SALAD

INGREDIENTS:

• 1 large head leaf lettuce, washed
• 1 cup cherry tomatoes, halved
• 1 cup cooked bacon pieces
• 1 ripe avocado, cored and cubed
• ½ cup Asher Blue cheese, crumbled (about ½ lb. worth of cheese)
• 6 large basil leaves, cut into thin strips

DIRECTIONS:

1. Cut the base off your leaf lettuce, and arrange your lettuce leaves on a large platter or bowl.
2. Layer the cherry tomatoes, bacon, avocado and blue cheese on top of the lettuce and then top with the fresh basil strips. (note: if you are not serving immediately, hold off on cutting into the avocado to avoid oxidation and cut into that just prior to serving)
3. Serve immediately with the buttermilk dressing.

BUTTERMILK DRESSING INGREDIENTS:

• 1 cup mayonnaise (we prefer Sir Kensington’s)
• 1/2 cup buttermilk
• 1 teaspoon dijon mustard
• Pinch of sea salt
• Couple twists of black pepper

DIRECTIONS:

1. Combine all ingredients in a mixing bowl and whisk to combine.

ASHER BLUE CHEESE DRESSING

INGREDIENTS:

• 8 oz Asher Blue Cheese
• 1/2 cup Creme Fraiche (you can substitute sour cream in a pinch!)
• 3/4 cups Mayonnaise 
• 3 tbsp Lemon Juice
• 1/2 tbsp Parsley
• 1/4 tbsp Tarragon
• 1/4 tsp Black Pepper

DIRECTIONS:

1. Add 4 ounces of Asher Blue and all other ingredients into a large mixing bowl.
2. Whisk together thoroughly until evenly mixed.
3. Then, fold the reserved 4 ounces of Asher Blue into the bowl.
4. Keep Refrigerated.

Recipes and images courtesy of Sweet Grass Dairy.