This simple winter salad gets plenty of fresh crunch from a mix of radishes, and pungent richness from blue cheese. It's good without the apple too.
Using a 5-holed peeler or vegetable peeler, shave long strands from daikon until you have about 1/2 cup. Save leftover radish for another use.
In a small bowl, whisk together buttermilk, sour cream, 2 tbsp. roquefort, the salt, and pepper (or put those ingredients in a pint jar and shake vigorously).
Divide greens among 4 salad plates. Drizzle dressing over greens. Garnish with radishes, apple, and remaining cheese.
Make ahead: Dressing, covered and chilled, up to 1 week.
Cloud Nine Alpine Bistro, Aspen Highlands, Colorado
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