When you want a salad that’s bursting with flavour you can’t go far wrong with this creamy blue cheese dressing. We like to use Gorgonzola Piccante, but any blue cheese would work – it’s a great way of using up leftovers from a cheese board!
- Combine 70g of the Gorgonzola with the yoghurt, mayonnaise, garlic powder and a generous squeeze of lemon juice in a blender and blitz until smooth.
- Pour the dressing into a bowl and season to taste with salt, pepper and another squeeze of lemon juice.
- Crumble over the remaining cheese for texture, mixing until well combined (or leaving as a garnish, if you’d prefer).