Roasted Pepper And Onion Salad With Blue Cheese Recipes

BLUE CHEESE AND ONION

Steps:

• In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

SWEET BELL PEPPER AND ONION SALAD

Steps:

• Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
• Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

ROASTED SWEET ONIONS WITH CABRALES BLUE CHEESE

Steps:

• Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 cup olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour. Transfer to platter. Sprinkle with salt and pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Sprinkle cheese over onions. Drizzle 1/4 cup extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.