March 2006 - TravelOregon.com Recipe of the Month

This recipe was featured in our March e-newsletter.

The chefs at Ambrosia Restaurant & Bar in downtown Eugene, Ore., bring you this month’s recipe. Ambrosia’s menu focuses on regional Italian cuisine that often incorporates local ingredients (Painted Hills Steak, Oregon Blue Cheese). Also, they offer an incredible wine list that features a wide selection of Oregon labels.

To buy any of the Oregon products in this recipe, please visit the Oregon Product Locator

Oregon Blue Cheese and Walnut Salad with Raspberry Vinaigrette (Serves 4)


- ½ Tablespoon crème fraiche or sour cream
- ¼ teaspoon salt
- ½ cup raspberry vinaigrette
- ¼ cup extra virgin olive oil
- 2 cups mesclun greens
- 1 cup Oregon Blue Cheese, crumbled
- ½ cup toasted walnuts
- salt and pepper, to taste

Mix the crème fraiche, salt, vinaigrette and olive oil together. Toss the wild greens with the mixture and add in Oregon Blue Cheese from Rogue Creamery. Top with walnuts and salt and pepper to taste.