Sweet and Savory Summer Fruit Salad with Blue Cheese

Name: Sweet and Savory Summer Fruit Salad with Blue Cheese
Total time: 30 min
Yield: 4 to 6
Ingredients: 1/2 cup plain whole-milk yogurt; 1 tablespoon fresh lemon juice; 2 teaspoons extra-virgin olive oil; 1 tablespoon chopped dill; Salt; Freshly ground pepper; 1 pound very fresh fat asparagus, trimmed and thinly sliced on the diagonal or shaved with a vegetable peeler; 2 Hass avocados, thinly sliced; 3 ears of corn, kernels cut off the cobs (about 3 cups); 8 small radishes, cut into wedges; 1 pound peaches or apricots, cut into wedges; 4 ounces blackberries (about 3/4 cup); 4 ounces blueberries (about 3/4 cup); 2 tablespoons fresh lemon juice; 4 ounces blue cheese, preferably Gorgonzola dolce, crumbled; 1/4 cup mint leaves, torn

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“Salads get a bad rap because people think, ‘Ugh, it’s just lettuce and dressing,’ ” says chef Edward Lee of 610 Magnolia in Louisville, Kentucky. “But salads can be a mix of sweet and savory ingredients, like corn and blueberries.” Lee makes this salad once a week in the summer when corn and berries are at their peak. Slideshow: More Salad RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.

By Edward Lee

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Sweet and Savory Summer Fruit Salad with Blue Cheese

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Sweet and Savory Summer Fruit Salad with Blue Cheese

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