One of our favorite dishes from our dinner at Grange in Westwood was the Blue on Blue Salad. It combined tender Boston lettuce with tangy blue cheese and sweet berries, with a hint of tarragon. I like our little version quite a bit, too. Here you go!
Blue on Blue Salad
1 teaspoon mustard
1 tablespoon sherry vinegar
3 tablespoons extra virgin olive oil
Salt and pepper
1 head Boston lettuce
1/2 cup thinly sliced cucumber rounds
A few leaves tarragon, roughly chopped
1/4 cup Danish blue cheese
1/2 cup blueberries
First, make the vinaigrette: Whisk mustard and sherry vinegar together in a small bowl, then whisk in olive oil until it emulsifies. Season with salt and pepper.
Tear the lettuce into bite sized pieces and wash and dry in a salad spinner. Let air dry a while, too. Just before serving, toss lettuce, cucumbers and tarragon with vinaigrette (you may not need it all). Place mixed salad on plates, then top with blue cheese and blueberries.
Serves 2 to 4.