Monday, May 31, 2010

Blue Cheese-Balsamic and Red Wine Vinegar Dressing

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.
Mix the vinegars together.

[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.

If you let the dressing rest before serving it, remember to give it a good stir/shake -- just to make sure everything gets blended back together well.

This dressing will last a few days in the refrigerator if stored in a tightly sealed container.

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