I have to admit that the thought never occurred to me to make a vinaigrette dressing with blue cheese. Why? Because creamy blue cheese dressing is just so delicious why would you need anything else? But in an effort to make a healthier salad dressing using olive oil instead of sour cream and/or mayonnaise, I decided to give a blue cheese vinaigrette recipe a try.
The first try turned out OK. Not very evenly distributed. The blue cheese sort of got stuck in the bottom of the jar. And it wasn’t really as vinaigrette-y as I had imagined. If that makes sense. It wasn’t exactly what I had envisioned for my dressing but because I love blue cheese dressing so much I made the decision that I was not going to waste this dressing. Instead, I blended all the ingredients together using an immersion blender (a technique I had read about while researching blue cheese vinaigrette recipes) to achieve a healthy and creamy vinaigrette dressing. Now I’m hooked and keep a jar of this stuff in my fridge at all times.
My favorite way to use this dressing? In a big salad made with plenty of arugula, blue cheese crumbles, tomato and croutons. It’s a hearty salad that will keep you full for hours. But you can use this dressing in any salad recipe that calls for a vinaigrette and pairs well with blue cheese.
- ¼ c. white-wine or apple cider vinegar (I used apple cider)
- 1 T. Dijon mustard
- ¼ tsp. kosher salt
- 1 clove of garlic, minced
- ⅛ tsp. ground pepper
- Pinch of sugar
- ¾ c. extra-virgin olive oil
- ½ c. crumbled blue cheese
- In a small bowl, whisk together olive oil, vinegar, garlic mustard, salt, pepper, and sugar.
- Add Add blue cheese.
- Whirl ingredients together using a blender.