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Thank You: Speaking of salads -

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Thanks, Joel for the wonderful salad dressings - I try to make my own most of the time, but sometimes have to resort to bottled, but they're not as good.

I have a question for you, or for anyone. Recently, I was at two catered functions where one of the appetizers was a finely chopped beet mixture with crumbled bleu cheese - those were the only two ingredients, served on an individual endive leaf. The combination of the sweet beet, with the salty bleu cheese, and the bitter endive was just heavenly - kept going back for more of those things - I was surprised at how many people DIDN'T like them because of the bitter endive, but to me, that just MADE it!

Anyway, my question is - have you ever had this, and if so, what would be the thing that would bind the beets and crumbled cheese together - it was not a mayo based dressing, nor was it a heavy oil/vinegar dressing - there was no recognizable dressing, but something delicate was obviously holding it all together. It was not "soupy" in any way. Any ideas??

Thanks, June

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