Le Food Snob

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


  1. In a small bowl, whisk together olive oil, vinegar, garlic mustard, salt, pepper, and sugar.
  2. Add Add blue cheese. 
  3. Whirl ingredients together using a blender.

Recipe rating: 


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