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Betty's Blue Cheese Vinaigrette

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Published on Feb 26, 2012

Betty demonstrates how to make Blue Cheese Vinaigrette. This is great on a green, leafy salad, but you can also mix it into chicken or tuna salad.

Blue Cheese Vinaigrette

¼ cup red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
1 clove garlic, finely chopped
¼ teaspoon coarse salt
½ teaspoon freshly-ground black pepper
1 ounce blue cheese, crumbled (You may use Roquefort cheese.)
1/3 cup light-tasting olive oil (You may use any type of olive oil or other vegetable oil.)

In a small bowl, whisk together ½ cup red wine vinegar, 1 teaspoon Worcestershire sauce, ½ teaspoon Dijon mustard, 1 clove finely-chopped garlic, ¼ teaspoon coarse salt, and ½ teaspoon freshly ground black pepper. Use a fork to mash 1 ounce blue cheese into the mixture. Whisk the mixture, while slowing drizzling 1/3 cup light-tasting olive oil to form the finish the dressing. Pour into a serving pitcher and refrigerate until ready to use. Stir well, when ready to use. This is a very flavorful, all-purpose vinaigrette. I made it for a particular salad, which will be uploaded in the next couple of days. I hope you like the vinaigrette! --Betty :)

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NEW Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014

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