Salad with Roasted Beets, Fried Shallots, and Roquefort
Appears in Cook's Illustrated November/December 2004
Blue cheese makes an interesting dinner guest, inviting a wide range of other ingredients--sweet, tart, bitter, and crunchy--to the table.
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...