Title: Smoked salmon, crispy bacon and maytag blue cheese salad
 Categories: E.
      Yield: 4 Servings
 
      1    Egg
      6 oz Maytag Blue cheese
      1 ts Dijon mustard
      1 ts Chopped garlic
           Salt and black pepper
  1 1/2 c  Olive oil
    1/2 c  Buttermilk
        ds Worcestershire sauce
        ds Tabasco pepper sauce
      6 c  Assorted baby greens
      1 lb House-smoked salmon
      6 oz Crispy bacon
      2    Hard-boiled eggs, sliced
 
  In a food processor, fitted with a metal blade, combine the egg, 4
  ounces of the blue cheese, mustard, and garlic.  Puree until smooth.
  Season with salt and pepper.  With the machine running, slowly add
  the olive oil until all the oil is incorporated and the mixture is
  thick. With the machine running add the buttermilk.  Season the
  dressing with the Worcestershire sauce, Tabasco pepper sauce, salt
  and pepper. In a mixing bowl, toss the greens with as much dressing
  as desired. Season the salad with salt and pepper.  Mound the greens
  in the center of four plates. Crumble the salmon over the greens.
  Sprinkle each salad with the bacon, sliced eggs, and remaining blue
  cheese.
  
  Yield: 4 servings