This bright-tasting vinaigrette is loaded with tangy crumbled blue cheese.
- 1/3 cup crumbled blue cheese
- 1/4 cup reduced-sodium chicken broth, (or water)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons canola oil
- 3 tablespoons tarragon vinegar, (or white wine vinegar)
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Step 1
- Blend blue cheese, chicken broth (or water), olive oil, canola oil, tarragon vinegar (or white-wine vinegar), shallot, Dijon mustard, salt and freshly ground pepper in a blender until combined. (Alternatively, mash blue cheese and broth or water in a bowl with a fork. Add oils, vinegar, shallot, mustard, salt and pepper and whisk until combined.)
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