Blue Cheese Vinaigrette
This vinaigrette really calls for beautiful lettuces like red oak and raddichio.
Blue Cheese Vinaigrette
I’m on a mission to get everyone to stop buying bottled salad dressings. They are incredibly easy to make at home and so much more clean! I learned this recipe in culinary school and it has made me love blue cheese dressings again. I love that it has both cream and vinegar in the dressing itself so in a way it feels lighter than the lumpy stuff you get from a bottle.
When I made this vinaigrette, I served it with a simple salad made of red oak and raddichio lettuce. Then, it was tossed with sliced cherry tomatoes and pickled shallots. If you’re feeling a bit frisky, you can add a protein to the top of this salad to make it a complete meal. Classically, steak would be the best protein for this salad. Be sure to dress your salad gradually, tasting each step of the way, so you don’t overdress the salad causing it to wilt.
When it comes to blue cheese, I opt for the something in the middle, not too sweet like a Gorganzola but not too funky like a Roquefort. For this recipe, I used the Original Bue from Point Reyes Farmstead Cheese. It’s got a touch of sweetness and pepperiness after being aged for about four months.
Ingredients for the Blue Cheese Vinaigrette
2 ounces cows milk blue cheese, crumbled
1 tablespoon Dijon mustard
1 ounces red wine vinegar
2 ounces heavy whipping cream
3 ounces olive oil
Kosher salt and ground black pepper to taste
Serves 4 over a dinner salad
Directions for the Blue Cheese Vinaigrette
Add all of the ingredients to a pint deli container. Cover with the lid. Shake vigoursly until the vinaigrette is emulsified. Adjust the seasonings as necessary before serving over your salad of choice.