Bavaria blu Salad Dressing

• ⅛ l cream
• ⅛ l oil
• 1 egg yolk
• 1 teaspoon mustard
• 3 tablespoons red wine vinegar
• 100 g Bavaria blu
• 50 g cubed Bavaria blu
• salt
• pepper
• thyme

Using a blender, blend the egg yellow with the mustard, cream, oil, red wine vinegar and Bavaria blu to form a smooth dressing. Season with salt and pepper to taste. Pour over your salad and sprinkle with small cubes of Bavaria blu.

Tip: Particularly delicious with red endive, chicory and iceberg lettuce.