Ingredients
- 1 egg
- 6 ounces Maytag Blue cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped garlic
- Salt and black pepper
- 1 1/2 cups olive oil
- 1/2 cup buttermilk
- Dash Worcestershire sauce
- Dash pepper sauce
- 6 cups assorted baby greens
- 1 pound house-smoked salmon
- 6 ounces crispy bacon
- 2 hard-boiled eggs, sliced
Directions
In a food processor, fitted with a metal blade, combine the egg, 4 ounces of the blue cheese, mustard, and garlic. Puree until smooth. Season with salt and pepper. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running, add the buttermilk. Season the dressing with the Worcestershire sauce, pepper sauce, salt, and pepper.
In a mixing bowl, toss the greens with as much dressing as desired. Season the salad with salt and pepper. Mound the greens in the center of four plates. Crumble the salmon over the greens. Sprinkle each salad with the bacon, sliced eggs, and remaining blue cheese.
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