Run, don’t walk, to the store and get some decent quality blue cheese to put in this salad dressing.  You won’t regret it.  The honey and apple cider vinegar mask the stinky cheese part and will make the most stubborn blue cheese hater into an evangelist. Ingredients to make about 1 cup which keeps for just a few days: ½ cup good quality blue cheese crumbles.  I get Maytag when I can get it.  Some blue cheese from a run of the mill grocery store works just fine.  Soft varieties won’t work as well. I have used:  Stella crumbles from my local Giant supermarket The house brand “Essentials” from my local Shoppers Food Warehouse 3 tablespoons lemon juice.  Fresh is better but bottled gets the job done.  All we  want from this is the acid to balance the sweetness. 3 tablespoons apple cider vinegar.  Belongs in your cupboard along with other flavored vinegars. 3 tablespoons honey ¼ teaspoon salt or less, to taste ¼ teaspoon ground black pepper ¼ cup oil. Sunflower, grapeseed or other mild oil. Use a big wide bowl to whisk together the cheese, lemon juice, vinegar, honey and salt & pepper. Break up the crumbles and keep going until the cheese mostly breaks up and the solution gets creamy. Drizzle in the oil and whisk to combine. Refrigeration is a must, and this will keep for several days.  This goes great on a Brussels sprouts salad! Adapted from Vivian Howard’s cookbook published in 2016.  
Blue Cheese Vinaigrette
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