I love blue cheese. I vaguely remember a time when I wouldn't go near the stuff, but when I developed a taste for blue cheese, I fell hard. Now -- it's the stronger, the better. However, there's always a complication when adding blue cheese to a salad. One bite may deliver several crumbles of blue cheese while the next yields nothing.
Problem solved, thanks to Michael Chiarello and a microplane. (Note: If you don't have a microplane and you cook on a regular basis, stop everything and order one now. I use mine almost daily on everything from zesting lemons to grating ginger.)
First, put a chunk of blue cheese in the freezer so gets rock hard. I started with a pretty sturdy blue cheese to begin with. Leave it there overnight, minimum.
In a bowl, combine your salad ingredients and dress it. Then, simply use your microplane to grate the blue cheese over the salad. It falls on the salad in soft, snowy flakes.
Now, every bite of your salad tastes of blue cheese. But it's unusual in that it's a lighter, softer blue cheese taste, opposed to the explosion you're used to. It's unusual and nice new way to add the cheese to your salad.