Directions

• If making the Traditional Blue Cheese Dressing. In a medium-sized bowl, combine the blue cheese and buttermilk, using a fork to break up the chunks of cheese. Add the lemon juice, mayonnaise and Worcestershire sauce to the bowl, and whisk to combine. Using a Microplane grater, grate the garlic clove into the dressing. Season the dressing to taste with kosher salt and pepper. Store in the refrigerator for up to 4 days.
• If making the Greek Yogurt Blue Cheese Dressing: Using your immersion blender (a regular blender or a food processor would work too), blend the yogurt,  lemon juice, Worcestershire, and garlic until homogenous. While blending drizzle in the olive oil. Crumble in the blue cheese and season to taste. 
  
• In a large pot, bring 3 quarts (2.8 L) of water and 2 tablespoons (17 g) of kosher salt to a boil. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so the bowl is two-thirds full. Add the green beans to the boiling water and cook for 60 seconds. Using a spider strainer or something similar (a regular strainer will work, just not as well), remove the green beans from the boiling water and plunge into the ice bath. 
• Remove the green beans from the ice water and place on a large plate lined with paper towels. Lightly dab the green beans dry (they don’t need to be bone dry; we just don’t want tons of moisture clinging to them), then cut into ½-inch (1.3-cm) pieces.
• Pour 3 tbsp (45 ml) of dressing into the bottom of each jar, then divide the ingredients between the two jars, layering in the following order: green beans, cherry tomatoes, diced grilled chicken, radishes, and bacon. Place the lids on the jars and refrigerate for up to 3 days. Shake right before serving.