Blue Cheese Dressing
The right wedge does all the work. Just stir and serve.
Good blue cheese does most of the heavy lifting, so start with a wedge you'd happily eat on its own. Jasper Hill’s Bayley Hazen is my go-to. Skip the pre-crumbled cheese, defeated somewhere in a plastic tub.
1 garlic clove, peeled
200 grams blue cheese, uneven, crumbled by hand
120 grams crème fraîche
A splash of vinegar or lemon juice
A splash of orange juice
A generous pinch of black pepper
Salt
Olive oil
In a bowl, crush the garlic with the help of salt and a pestle, or grind it with a microplane. Add the blue cheese. Larger pieces add texture and surprise bursts of flavor.
Add the crème fraîche, olive oil, vinegar, orange juice and black pepper. Stir enough to loosen the mixture. Use it promptly or keep it in the refrigerator for a few days
