Blue Cheese Vinaigrette
Tangy, bold, and irresistibly creamy without the heaviness.
Ingredients
- 1/4 cup crumbled blue cheese (Gorgonzola, Roquefort, or your favorite)
- 2 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (optional, softens the acidity)
- 1 small garlic clove, finely grated or mashed into a paste
- 1/2 cup extra virgin olive oil
- 1/4 tsp kosher salt
- 1/8 tsp ground white pepper
Instructions
Instructions (By Hand)
- In a bowl or small jar, whisk together the red wine vinegar, balsamic vinegar, Dijon mustard, honey, garlic, kosher salt, and white pepper until fully combined.Slowly drizzle in the olive oil while whisking vigorously to create an emulsion.Stir in the crumbled blue cheese.Let the vinaigrette sit for 5–10 minutes before using so the flavors can meld.
Optional: Food Processor Method
- For a smoother dressing:Add vinegars, mustard, honey, garlic, salt, pepper, and blue cheese to a mini food processor or blender.Blend until smooth.With the motor running, slowly stream in the olive oil until fully emulsified.Taste and adjust seasoning if needed.
Serving Suggestions
- Toss with arugula, romaine, or bitter greensDrizzle over grilled steak or roasted vegetablesUse in a wedge salad or as a dip for warm flatbread
Tried this recipe?Let us know how it was!