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