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Recipes Cucumber Salad with Walnuts & Blue Cheese Dressing Chef Anne Cornell Krauss Serves 6 - 8 2 lbs          mixed cucumbers  (such as Armenian, lemon, english) sliced thinly 2 Tbsp       chives, cut into 1 inch batons 1 cup        toasted and chopped walnuts                 Blue Cheese Dressing (recipe below)   Toss sliced cucumbers with dressing and top with toasted walnuts and chives. Blue Cheese Dressing – makes about 1 cup 4 ounces    Valley Ford Gorgonzola blue cheese ¼ cup        buttermilk ¼ cup        sour cream ¼ cup        mayonnaise 2 Tbsp        white wine vinegar 2 tsp          honey 1 clove       garlic, mashed                  salt and freshly ground black pepper In a small bowl, mash blue cheese and buttermilk together with a fork until mixture is creamy. Stir in sour cream, mayonnaise, vinegar, honey and garlic until well blended. Season to taste with salt and pepper.