Bleu Cheese Dressing over Mixed Greens

Store bought salad dressings can be full of salt and preservatives.  Only recently have I realized the beauty which is bleu cheese.  This dressing features Valdeon from the Leon province in Spain.

Valdeón is a rich and creamy, full-flavored cow and goat's milk blue cheese, stronger than Stilton but less intense than Cabrales.  The Valdeón wheels are wrapped in Sycamore leaves which contribute to their distinctive appearance and complex flavor.  Valdeón was named best blue cheese in a 2003 national competition in Spain.  This cheese pairs well with wines made from the Gamay grape, such as Beaujolais, as well as Muscats.  This cheese is delicious with smoked and cured meats, and simply divine melted on top of a hanger steak. 

1/2 cup mayo

1/2 cup plain Greek yogurt

1 T. milk

2 T. white wine vinegar

1/4 t. Worcestershire

1/2 t. sugar

1/2 t. salt

1/4 t. freshly ground black pepper

1/8 t. garlic powder

1/8 t. onion powder

1 t. minced parsley

1 cup Valdeon bleu cheese, crumbled

Whisk together all ingredients except for the cheese.  When well blended, gently stir in cheese crumbles.  Keep refrigerated until ready to serve.