Spring Salad

In our area, local lettuce is in season.  Impossibly tender lettuce leaves, the colors ranging from grass-green to mahogany red.  It won't be long until the daytime temperatures are hot enough to wilt these fragile specimens. 

When I saw this recipe last week, I acted quickly.  As in, I'm pretty sure I made it for lunch that day. 

I adore blue cheese.  I normally make my own salad dressing, and the girls and I enjoy creamy blue cheese dressing.  It's simple, it's satisfying, and I usually have the ingredients on hand.  This blue cheese dressing intrigued me.  I adapted it just a little, only because I didn't have all of the ingredients - and since my craving demanded an instant reward, I made do with what I had. 

I made this salad last week for a luncheon and it was a hit.  I meant to take pictures of the other things I prepared, but when I arrived to the event, the guests were ready for lunch.  The original plan was to eat an hour after I arrived, but I love when people are excited to eat - so we ate.  And I didn't take pictures.  Sorry. 

I have since made this dressing to pour over steamed asparagus, and also with parmesan in place of the blue cheese.  Both were equally perfect.

This is my lunch today - I included some roasted tomatoes and a leftover roasted red potato.  I sliced a few radishes, but you could add whatever you have in your refrigerator.  Toasted walnuts would be lovely.  Grilled vegetables delightful.  Poured over a baked potato.  Drizzled over a steak.  The possibilities are  limitless. 

• 2 tsp garlic powder
• 2 t finely chopped chives
• 2 t finely chopped parsley
• 2 t finely chopped Oregano
• 2 t dijon
• 2 t fresh cracked Black Pepper
• 1/2 tsp Tabasco
• 2 t Brown Sugar
• 1 t Sea Salt
• 6 oz (170g) Blue Cheese, crumbled
• 2/3 c (155ml) Red Wine Vinegar
• 1/2 c (120ml) Olive Oil
• 1 c (235ml) Flax Seed Oil (or canola oil)

1. Assemble all the dressing ingredients in a large bowl or jar. Combine well. 2. Toss dressing over lettuces.