Ingredients
1 1/2 tablespoons yogurt
1 1/2 tablespoons mashed blue cheese
1 tablespoon olive oil
2 teaspoons white-wine vinegar or rice vinegar
3 or 4 drops of honey (about 1/8 teaspoon)
Salt to taste
Preparation
Mix everything together in a small bottle, cover tightly, and shake until it is well mixed. Taste, and adjust the seasonings to your liking; it may need a little salt, but not much. This makes enough for at least two individual salads. It’s particularly good with the Roasted Beet, Arugula, and Endive Salad (page 152), and can be delicious just spooned over a chilled vegetable.
The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.
Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.
