150 g blue cheese (1/3 cup in the original recipe)
2 tbsp yogurt
3 tbsp milk
1 stalk green onion (in the original recipe chives )
20 g dried cranberries
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Pureed in a blender 100 g blue cheese, 2 tbsp yogurt (preferably have a higher fat content), 3 tbsp milk. To this mixture add lemon juice, salt and pepper and finely chopped 1-2 green onions feathers (given that the original recipe with chives which is very thin must feathers green onions can be cut very finely). The resulting mixture was dressing for the salad. Cut the lower end of chicory to remove bitterness (about 1.5-2 cm below), remove the outer leaves. Cut them along the stem 4. Put in bowl chicory and pour them with dressing. Top sprinkle toasted walnuts and dried cranberries (can be replaced with raisins) and another 1-2 feathers green onions chopped.