Prunes soaked in brandy and stuffed with Stilton just need a little wrap of proscuitto for an easy h’or d’oeuvre. Fresh figs can be halved and skewered with cubed Roquefort for an effortless addition to the picnic table’s usual crowd of potato salads and coleslaw. Figs and blue cheese make a great salad when tossed with mache or arugula and pomegranate seeds. The simplest crudite dip and the most popular has to be that addictive mixture of blue cheese, sour cream & mayo. Perfect for a plate of raw veggies or a basket of spicy Buffalo wings.
My favourite is a black bean & corn salad, tossed with chopped red peppers, asparagus, scallions, olive oil, red wine vinegar and blue cheese. Use frozen corn in the mix and you’ve got a salad that will travel well even in the heat.