By: Brenda Langton
Recipe from the Market’s Founder and owner of Spoonriver restaurant, Brenda Langton. This sauce is great on grass-fed beef, grilled chicken, asparagus and even bread. Makes 1/2 cup.
- 1 1/2 Tablespoons walnuts
- 1/2 cup unsalted butter, softened
- 3 ounces bleu cheese from Shepherd’s Way Farm, softened
- 1 green onion, sliced
- 1/4 teaspoon salt
- Pinch of freshly ground pepper
In a small, dry skillet toast the walnuts on medium-high heat for 3 to 5 minutes, tossing frequently. Let cool.
Chop the walnuts. Combine walnuts, butter, bleu cheese, green onion, salt and pepper in a bowl. Mix well.