Blue Cheese-Balsamic and Red Wine Vinegar Dressing
This recipe is adapted from a recipe I've been making for over twenty years.
For some reason, last night, I felt like adapting it for the first time, by adding red wine vinegar and leaving out the herbs.
Since we were serving the salad in a very large portion size (serving it with just some chicken on the side), I was hoping for a slightly less zingy dressing that would compliment the salad without overpowering it.
It was a hit!
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
3 tablespoons crumbled blue cheese
Combine the vinegars and olive oil.
[I like to add the blue cheese to the dressing then let it rest in the refrigerator while I make the salad. If you prefer, you can wait and add the cheese directly to the individual salad(s), later.]
Add the crumbled blue cheese, then shake or stir, depending on what type of vessel you are making the dressing in.
This dressing will last a few days in the refrigerator if stored in a tightly sealed container.