By Sarah Blackburn 2 red or white scallions, minced 1 lemon, zested and juiced ¼ teaspoon salt Freshly ground black pepper Pinch sugar ¼ cup or more extra virgin olive oil ¼ cup crumbled blue cheese ¼ teaspoon fresh thyme or lemon thyme leaves, with flowers if possible
Stir together the scallions, lemon juice, lemon zest, salt, pepper, and sugar. Whisk in the olive oil, enough to make an emulsion. Mash in the blue cheese and add the thyme leaves.
Use it for: Cobb salads; red leaf lettuce salads; spread on grilled toast; tossed with warm blanched green beans with toasted almonds; or poured over thick slices of heirloom tomatoes and showered with basil leaves.