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Buttermilk-Blue Cheese Dressing

  • SERVINGS: Makes about 1 cup

Chef Ryan Cantwell serves this creamy, tangy dressing tossed with a salad of Sweet Little Gem lettuce, shaved radishes, crisp bacon and hearty croutons.

  1. 2 ounces blue cheese, crumbled
  2. 1/2 cup buttermilk
  3. 1 tablespoon Champagne vinegar
  4. 1 tablespoon chopped tarragon
  5. Scant 1/4 teaspoon ground cumin
  6. 1/2 extra-virigin olive oil
  7. Kosher salt
  1. In a blender, blend the blue cheese, buttermilk, vinegar, tarragon and cumin until smooth. With the machine on, blend in the olive oil. Season with salt.
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