Blue Cheese And Head Cheese Vinaigrette Recipes

ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

BLUE CHEESE VINAIGRETTE

Steps:

• In a blender, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream until dressing is thickened. Stir in the remaining blue cheese if desired. Serve over salad. Cover and refrigerate leftover dressing.

BLUE CHEESE VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
• Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add crumbled blue cheese.

BLUE CHEESE VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 teaspoons minced garlic and sauté until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. (Vinaigrette can be prepared 2 days ahead. Cover and refrigerate.)

BLUE CHEESE VINAIGRETTE

Steps:

• Combine the shallot, salt, pepper, and vinegars in a medium bowl. While whisking, slowly pour in the olive oil. Crumble the blue cheese into the bowl and stir with a spoon til the crumbles are coated with the vinaigrette.

BLUE CHEESE AND HEAD CHEESE VINAIGRETTE

Steps:

• In a large serving bowl, mix together the onion, garlic, mustard, red wine vinegar, and olive oil until well blended. Add the blue cheese and head cheese; toss until well coated. Season with salt and pepper to taste. Chill until serving.n

ICEBERG LETTUCE WITH BLUE CHEESE VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, and mustard. Pour inoil in a slow, steady stream, whisking constantly untilemulsified. Whisk in half the blue cheese. Season with salt.
• Arrange lettuce wedges on a platter. Drizzle withvinaigrette. Sprinkle with remaining blue cheese, andseason with pepper.

BLUE CHEESE VINAIGRETTE

Steps:

• Heat 1 T oil in a small, heavy skillet over medium heat; add garlic and saute until golden, about 1 minute.
• Transfer garlic mixture to a blender or food processor; add blue cheese, white wine vinegar, water, sugar, hot pepper sauce, salt, pepper and remaining 6 T of olive oil.
• Blend well.
• Transfer vinaigrette to a bowl; mix in chopped basil.
• Can be prepared 2 days ahead, cover and refrigerate.