Mince a tablespoon of shallot, a teaspoon of chopped chives and add to a 1 cup glass measuring cup, pour enough apple cider vinegar to just cover the shallots and chives. Let the shallots “cook” in the vinegar for 10-20 minutes. (A great time to start your salad fixings). Add a few drops of olive oil to the vinegar and shallots and whisk to begin emulsifying the dressing. Add another gulp of oil and whisk thoroughly again. Add another and repeat until you have a half of cup by volume. Mix in 1/4 cup of crumbled bleu cheese and a dollop of plain yogurt or sour cream or creme fraische. Stir it all up. If your dressing seems too thick, add a little more oil and stir again. Spoon onto fresh salad greens.
Little gem wedge salad with bacon, sweet peppers, tomatoes and bel fiore radicchio.
