HAM AND BLEU CHEESE LINGUINE 1/2 lb thin sliced ham, 5 oz Roquefort or Bleu Cheese, crumbled coarse, 2 C large walnut pieces, 1T-1/4 C finely chopped fresh rosemary, 1 C finely chopped kale, 1 1/2 tsp fresh black pepper, 3/4 - 1 C olive oil, 1 lb linguine, fresh grated parmesan, Mix all but parmesan and linguine in large bowl. Sit at room temperature for 4 hours. Add to cooked pasta and serve with parmesan.
Twice Baked Sweet Potato using Blue Cheese and Quinoa with Maple-Mustard Arugula Salad
This cheese is delicious to eat on its own, but also pairs well with some lavender honey and Marcona almonds for a little bit of extra crunch. I sipped a glass of Zaccagnini Chronicon Montepulciano 2008 while munching on this cheese and found the combination to be irresistible