1 tablespoon cracked or freshly ground black pepper
1/4 pound cream cheese, softened (optional)
Trim the scallions into 24 pieces, approximately 3 inches long.
Cut the roast beef into strips, approximately 1–2 inches wide by 6 inches long. Lay out the roast beef strips and add a scallion slice, a small dollop of stone-ground mustard, and a large pinch of blue cheese. Sprinkle lightly with cracked black pepper.Lift the bottom edge of the roast beef up and over the scallion and cheese, then roll upwards, jelly-roll style.
Skewer each roll with a toothpick and serve on a platter.
Total Time: 15 minutes
Per Serving: 112 calories, 9 g. fat, 29 mg. cholesterol, 150 mg. sodium, 2 g. carbohydrate, 0 g. fiber, 7 g. protein
Making delicious dressings from scratch is simple once you’ve got the basics of emulsification down. Emulsification is the combination of two liquids that don’t usually mix, like oil and vinegar. Chef Casey Wilcox demonstrates the process.