This is a salad dish that is tailor made for the dog days of Summer. You know, those times when the thought of cooking over a hot stove, even with AC, is just unbearable. It’s a quick, jiffy recipe that goes great with a hearty, crusty loaf of bread and a lightly chilled white or rosé wine. It calls for blue cheese as the main staple (along with spinach). Any good blue cheese will do be it Danish, Stilton, Gorgonzola or Roquefort. So, beat the hot Summer blues and enjoy this treat.

SPIANCH AND BLUE CHEESE SALAD

Ingredients:

1 bunch or package fresh spinach, about 10 ounces
3 ripe tomatoes (about 1¼ pounds), washed and cut into wedges
4½-oz. piece blue cheese, crumbled
1½ tablespoons Dijon mustard
Salt and ground black pepper to taste
2 tablespoons red-wine vinegar
6 tablespoons olive oil

Instructions:

  1. Wash spinach under cold running water and pat dry with paper towels, or dry in a salad spinner.
  2.  Place spinach on a salad platter. Arrange tomatoes on top. Sprinkle cheese over the tomatoes and lettuce.
  3.  Mix the mustard, salt, pepper, vinegar and olive oil in a bowl or cruet bottle. Spoon this dressing over the salad and serve immediately.
    Yield: 4-6 servings.