Salad with Roasted Beets, Fried Shallots, and Roquefort
Appears in Cook's Illustrated November/December 2004
WHY THIS RECIPE WORKS
We found that the key to a great blue cheese salad is having a free hand when introducing other flavors and textures; strong cheese really shines when tasted with sweet, tart, bitter, and crunchy ingredients. A good shot of vinegar gave nec...