Blue Cheese Vinaigrette

My son and I love blue cheese, but rarely eat it because my husband and daughter aren’t big fans. We recently went to dinner at a friend’s house, and I was asked to bring a salad. Luckily, there are a few blue cheese lovers in their house, so I made this blue cheese vinaigrette recipe I found on Epicurious. It was quick and easy to make, and it was tangy and flavorful with nice chunks of blue cheese. I served this blue cheese vinaigrette over a simple romaine lettuce salad with tomatoes, red onion, and bacon bits, and it paired nicely with the steak and mashed potato casserole my friend served for dinner.

Blue Cheese Vinaigrette

Ingredients

• 3 tbsp olive oil, divided
• 2 large cloves of garlic, minced (about 2 tsp)
• ¾ cup blue cheese crumbles, divided
• ¼ cup white wine vinegar
• 3 tbsp vegetable oil
• 1 tbsp water
• Dash of pepper sauce (I used Tabasco)
• Sugar, to taste, if desired
• Sea salt and freshly cracked pepper, to taste

How to Make a Blue Cheese Vinaigrette

Heat 1 tablespoon of oil in a small skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute.

Transfer the garlic mixture to the blender.

Add ½ cup of blue cheese crumbles, white wine vinegar, remaining olive oil, vegetable oil, 1 tablespoon of water, a dash of hot pepper sauce, and a pinch of sugar, if desired. Season with sea salt and freshly cracked pepper, to taste.

Blend until creamy.

Add the remaining ¼ cup of blue cheese crumbles; mix well.

Seal and place in the refrigerator for flavors to mingle. Taste before serving and add more seasonings if needed.

Whisk very well, then drizzle over your salad, to taste. Enjoy.