Bleu cheese is simultaneously my favorite cheese and my least favorite cheese. Before our trip to France this summer it was just my least favorite cheese, but France changed everything and I fell in love with it. I began eating it on bread, pasta, apples, a spoon... any way I could possibly get it in my mouth. It was worlds different from the hard, crumbly, too-strong bleu cheese I'm used to seeing in grocery stores and restaurants. It was soft and had a buttery texture with a mild-but-still-incredibly-flavorful taste.
Ever since I realized that Whole Foods (and I'm sure any specialty grocery store) has at least ten different bleu cheeses that live up to my standards, I've been eating it on everything, most notably, my new favorite salad:
The Bleu Cheese, Caramelized Carrot, Rosemary Mushroom & Pink Pearl Apple Salad.
-Roast carrots in grapeseed oil, sea salt, and a pinch of sugar at 400 degrees until slightly browned, softened, and yummy-looking (I have always despised carrots, but I love them roasted this way).
-Sauté mushrooms in olive oil over medium to high heat with sea salt and pepper until crispy and brown. Remove from heat and add fresh rosemary.
-Cut up the beautiful pink pearl apples.
-Serve above ingredients on greens (I prefer baby romaine with this), tons of bleu cheese, rich olive oil and balsamic glaze.
It's soft but crunchy, sweet and savory, light while luxurious, and amazingly satisfying.
UPDATE: This flawless bleu cheese (described as mild, buttery, and creamy) is called Saint Agur and is from France. Flee to your nearest Whole Foods and buy as much as you can; it is perfection.