Homemade blue cheese yogurt dressing + salad with truffle oil, parmesan, white pepper

Ingredients

• 8 oz crumbled blue cheese

• 8 oz whole milk plain Greek yogurt

• 4 tablespoons buttermilk - to provide additional tangy flavour and for dressing consistency

• 1 tablespoon apple cider vinegar - can use other vinegars like tarragon vinegar

• 2 teaspoons garlic powder

Directions

• Stir all ingredients together in a big bowl, you can use a fork or spoon to mash big pieces, store in a jar in fridge.

• No salt, pepper required, can be added later. Sometimes I drizzle honey as well - when there is cheese, there can be honey :)

and the salad

• In a big bowl, chop romaine (I found this is easier and better) or iceberg lettuce

• Add as much as dressing you like per your preference

• Add several tablespoons of grated parmesan

• Drizzle a good quality truffle oil and mix well

• Before serving add ample amount of freshly cracked white and black peppercorns - as coarse as possible -. Fresh cracked peppercorn adds not only great accent but also additional crunch. If you haven't tried it yet, highly suggest using white peppercorns, if you can't find use black

• Optionally sprinkle some scorpion or ghost pepper