- 3 tablespoons crumbled Danish blue cheese, room temperature
- 2 tablespoons mayonnaise
- 1/3 cup sour cream
- 2 tablespoons white vinegar
- 1/2 teaspoon kosher salt
- 10 grinds black pepper
- 1/2 head celery, with leaves
In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined.
Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.