Stilton Blue Cheese in Dandelion Greens w/ Nasturnium Flowers Salad

Recipe for 400 adult servings of Stilton Blue Cheese in Dandelion Greens with Nasturnium Flowers:

Dressing: Reduced-fat/light, Ken's Steakhouse Blue Cheese dressing

OR

Shallots & extra-virgin olive oil vinaigrette:

30% extra-virgin olive oil to 70% white vinegar, seasoned with finely-minced, oven-roasted, fresh shallots (8 cups per gallon of liquids ratio, peeled, ends trimmed off), pink sea salt, black pepper, garlic powder, lemon zest, and dried rosemary, coarsely-ground.

OR

A probiotic-rich, fat-free raita dressing with skim, pasteurized, plain yogurt & skim, pasteurized buttermilk (50/50 ratio).

OR

A grilled lardons & red wine vinaigrette.  Sautee 2-inch x 1-inch cubes of organic, heritage pork, applewood-smoked bacon (unsliced kind, reduced-sodium) to brown it in extra virgin olive oil.

Keep the pan liquids to strain, then emulsify with a 70% ratio of red wine balsamic vinegar. Pan liquids: 20% cooked, strained pork fat with 80% extra virgin olive oil.

For the red wine vinegar: just mix a merlot (Holy Abbey Winery's merlot) 40% merlot with 60% balsamic vinegar ratio.

Put it into stovetop sauce pans to cook the alcohol off on medium heat for about 25 minutes with all the seasonings.

For the seasoning: the lardons (grilled on low heat, charcoal grill, with metal skewers, about 1 minute per side), dried garlic powder, oven-roasted, finely-minced shallots, black pepper, pink sea salt, and dried, organic lemon thyme leaves, coarsely ground. Cool for 10 minutes. Finally, whisk everything together.

Prepare all the dressing(s) and herbed cheese rolls 24 - 48 hours ahead of time. Keep it all dated, labeled, in airtight, refrigerated, clear, plastic containers. Serve all dressing(s) and cheese roll slices on the side.

350 pounds of fresh, organic, baby dandelion greens, all stems and center ribs removed
(Harvest & triple-wash 2 days before event/fundraiser meal start time. Keep refrigerated in air-tight containers with damp, unbleached cotton paper towels, disposable only. Cut into 2-inch pieces 8 hours before event/fundraiser)

75 pounds of fresh, organic nasturniums, and leaves
(Harvested 2 days before event or fundraiser, then kept refrigerated, with stems in water until 3 hours before serving time. Rinse, remove all stems, and then do a second rinse with cold water. Put into a cleaned, rinsed, wiped down, salad spinner to dry it for 3 minutes.)

For the seeds or nuts, serve it all on the side, in clear, labeled, dated, airtight containers to avoid nut allergy issues.

70 pounds of organic, raw, unsalted, de-shelled pumpkin seeds, fair-wage, from Mexico

OR

70 pounds of organic chia seeds instead of the raw, unsalted, de-shelled pumpkin seeds.

***Have the preteen-aged, pregnant, female, first-generation immigrant, Mexican-American  juvenile delinquents moved to a safer place, e.g. a clean, safe, youth hostel, equivalent to Pigeon Point Lighthouse Youth Hostel in Central California.

http://www.norcalhostels.org/pigeon/local-sights

They can possibly help with the light, organic growing, harvesting and salad washing preparation as long as it doesn't require any ladder climbing, heavy or repetitive lifting, extended standing, long hours (not to exceed 1 hour/day, 2 days/week, or perform any labor past 4 months of pregnancy), cutting or boiling. The reason why is because they have an exceptionally high risk pregnancy, which could endanger their poor babies' lives.

If they pose a low risk to the general public, then have a GPS-tracking anklet cuff on only one ankle for them, with 24/7 female, Mexican-American prison guard supervision. Give them new jeans and clothes from Old Navy, Target and Walmart too.  They will need free vision, dental and feminist, culturally-sensitive, GLBT-friendly healthcare, along with free prescription medications and more nutritious foods too.***

200 jars of Stilton Blue Cheese cubes, drained of oil. Feed the drained oil to the local pigs at a small farm nearby. Save the jars and lids for dishwasher washing. It can be reused as homemade baby food jars for the pregnant preteens' babies.

You may need to blend this with a pasteurized, full-fat mascarpone cheese and triple-cream cow brie, pasteurized. It should be thick enough to mold into a cheese log/roll. Some people also don't prefer the strong scent or look of blue cheeses or gorgonzola cheeses at all. Substitute with an herbed, pasteurized,  triple-cream cows' milk brie and pasteurized, full-fat, cows' milk mascarpone cheese roll. Only use a freshly-ground, coarsely-ground white peppercorn to herb it then.

***Hand-roll the blue cheese cubes, drained, into a 1 and a half to 2-inch wide cylinders, each 5-inches long. Roll it twice in organic, salt-free Herbes de Provence seasoning, including the sides/ends of the cylinder.  Use the seasoning with the most lavender buds ratio. Add organic, pink lavender buds, fresh, not dried to it also. Add 30% more fresh, organic, pink lavender buds to the Herbes de Provence seasoning before herbing the cheese rolls.***

Keep it refrigerated in labeled, dated, air-tight containers, donated by Walmart to the states' governors for fundraising. Prepare the blue cheese rolls 24 hours before serving time. Then, slice into 1/4-inch thick slices 8 hours before event/fundraiser meal.

***Serve this salad in fair-wage only, Mexican salad bowls, hand-painted and initialed by the UNICEF, Oxfam or World Vision's children's orphanages in Mexico.***

Here's a link for nasturnium salad and dressing recipes:

http://www.kitchenlane.com/2012/08/too-pretty-to-eat-almost-nasturtium.html?m=1