Point Reyes Blue Cheese Wedge Salad

Try this elevated salad as part of your summer spread. Perfect for a backyard gathering, luncheon, or alfresco entertaining.


Recipe by: Madeline Goodman

INGREDIENTS

Dressing 

70 g Pt. Reyes Blue Cheese, crumbled

½ cup mayonnaise

½ cup buttermilk

½ cup crème fraîche

1½ tbsp lemon juice

Salt and freshly ground black pepper, to taste


Salad

1 head romaine lettuce, washed (or iceberg lettuce, if preferred)

1 baby French radish, thinly sliced

½ cup cherry tomatoes, sliced

1 semi-firm avocado, cut into cubes

2 hard-boiled eggs

Finely chopped fines herbs

2oz Smoked Trout Roe

Pt. Reyes Blue Cheese crumbles

INSTRUCTIONS

  1. Combine all dressing ingredients in a bowl and mix until smooth. Taste and adjust seasoning as needed.

  2. Slice the romaine lettuce in half lengthwise and arrange on a serving platter.

  3. Top and surround the lettuce wedges with the radish, cherry tomatoes, avocado, and hard-boiled eggs.

  4. Drizzle generously with the blue cheese dressing.

  5. Garnish with fines herbs, Smoked Trout Roe, and additional Pt. Reyes Blue Cheese crumbles.

THIS RECIPE FEATURES:

Smoked Trout Roe

This variation of our trout roe is cold-smoked in Pappy & Co. bourbon oak staves with apple and cherry wood chips, producing a craveable, smoky finish. The cold temperatures allow the natural smoke to slowly and safely infuse without overpowering the natural flavor of the roe. With savory tasting notes and a vibrant orange color, our smoked trout roe pairs beautifully with whiskey and your favorite chips and dip.

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