Dinner tonight! Spring herb salad with warm blue cheese

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

This spring salad -- tossed with a simple, bright vinaigrette and chopped fresh herbs -- makes for a great meal combined with crumbled blue cheese. But imagine coating the cheese with some panko crumbs and briefly cooking the cheese until the panko is lightly browned and the cheese just starts to ooze, and you can elevate a great salad to perfection. You can find the recipe here.

For more quick-fix dinner ideas, check out our video recipe gallery here. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
twitter.com/noellecarter