Blue Cucumber Salad

2 large cucumbers, peeled and sliced in half lengthwise

½ teaspoon salt

¼ cup white onion, minced

1 cup sour cream

2 tablespoons white wine vinegar

2 tablespoons chopped fresh dill

1 tablespoon white sugar

1 pinch white pepper, or to taste

½ cup crumbled blue cheese

With a spoon, scoop out the seeds from the cucumber halves. Slice the cucumbers into thick half moons, and place the slices on a plate on paper towels. Sprinkle 1/2 teaspoon of salt over the cucumber slices, and set aside.

Place the onion, sour cream, white wine vinegar, dill, sugar, and white pepper in a bowl, and mix until well combined. Lightly stir in the blue cheese. Pat the cucumber slices dry with paper towels, and lightly mix them into the salad. Refrigerate at least 1 hour before serving; season to taste with salt just before serving.