Roquefort Vinaigrette Recipes

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ROQUEFORT PEAR SALAD



Roquefort Pear Salad image

This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.

Provided by Michelle Krzmarzick

Categories     Salad     Green Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 14

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
½ cup thinly sliced green onions
¼ cup white sugar
½ cup pecans
⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ teaspoons white sugar
1 ½ teaspoons prepared mustard
1 clove garlic, chopped
½ teaspoon salt
fresh ground black pepper to taste

Steps:

  • In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  • For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
  • In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g

ENDIVE, ORANGE & ROQUEFORT SALAD



Endive, Orange & Roquefort Salad image

Provided by Ina Garten

Time 20m

Yield 2 servings

Number Of Ingredients 11

1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons good olive oil
1/2 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
1 head Belgian endive
1/4 cup walnut halves, toasted (see Cook's Note)
2 ounces French Roquefort cheese, 1/2-inch-diced
1/2 sweet red apple, unpeeled, cored and medium-diced
2 ounces baby arugula
1/2 orange

Steps:

  • In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.

ROQUEFORT DRESSING



Roquefort Dressing image

This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!

Provided by L.R. Fay

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Blue Cheese Dressing Recipes

Time 5m

Yield 16

Number Of Ingredients 5

2 cups mayonnaise
1 ½ cups buttermilk
8 ounces Roquefort cheese, crumbled
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder

Steps:

  • In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 2.8 g, Cholesterol 24.1 mg, Fat 26.4 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 457.6 mg, Sugar 1.7 g

MIXED GREEN SALAD WITH ROQUEFORT VINAIGRETTE



Mixed Green Salad with Roquefort Vinaigrette image

Provided by Tom Seawell

Categories     Salad     Leafy Green     Tomato     Side     No-Cook     Vegetarian     Low Cal     Blue Cheese     Dried Fruit     Pecan     Spring     Bon Appétit     San Francisco     California     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8

8 cups mixed baby greens
8 ounces plum tomatoes, seeded, diced
4 green onions, chopped
1/4 cup dried cranberries or dried currants
1/2 cup chopped pecans, toasted
1/2 cup plus 1 tablespoon olive oil
3 tablespoons raspberry vinegar or red wine vinegar
1/2 cup crumbled Roquefort cheese (about 2 ounces)

Steps:

  • Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

ENDIVE SALAD WITH PEARS, ROQUEFORT AND WALNUTS AND DIJON VINAIGRETTE



Endive Salad with Pears, Roquefort and Walnuts and Dijon Vinaigrette image

Provided by Food Network

Number Of Ingredients 9

1 tablespoon Dijon mustard
1-ounce red wine vinegar
1 teaspoon minced shallots
2 ounces extra virgin olive oil
Salt and pepper, to taste
6 endives, center removed and julienned
2 pears, cored and cut into medium dice
3 ounces shelled walnuts
3 ounces crumbled Roquefort cheese

Steps:

  • To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately.

ROQUEFORT VINAIGRETTE



Roquefort Vinaigrette image

Tangy Roquefort blue cheese makes this smooth vinaigrette from chef Michel Roux's "Sauces" cookbook the perfect complement to warm green beans.Also Try: Classic Vinaigrette, Tomato Vinaigrette

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Number Of Ingredients 7

3 tablespoons walnut oil
3 tablespoons sunflower oil
2 tablespoons tarragon vinegar
1/3 cup finely crumbled Roquefort cheese
1 teaspoon chopped tarragon leaves
2 to 3 dashes Worcestershire sauce
Coarse salt and freshly ground pepper

Steps:

  • In a medium bowl, whisk together both oils, vinegar, cheese, tarragon, and Worcestershire sauce until emulsified and well combined; season with salt and pepper. Serve.

BUTTER LETTUCE SALAD WITH BACON, DRIED CHERRIES, AND ROQUEFORT VINAIGRETTE



Butter Lettuce Salad with Bacon, Dried Cherries, and Roquefort Vinaigrette image

Categories     Salad     Berry     Cheese     Leafy Green     Pork     Blue Cheese     Dried Fruit     Cherry     Bacon     Winter     Lettuce     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

8 slices bacon, diced (about 3/4 cup)
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
1/2 cup vegetable oil
1 cup crumbled Roquefort cheese (about 4 ounces)
2 large heads of butter lettuce, outer leaves removed (reserve for another use), remaining leaves torn into large pieces
1/2 cup dried cherries (preferably tart; about 3 ounces)

Steps:

  • Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.
  • Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.

ROQUEFORT DRESSING



Roquefort Dressing image

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 5

1 tablespoon Dijon mustard
3 tablespoons champagne vinegar or white wine vinegar
4 ounces Roquefort cheese, crumbled
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil

Steps:

  • Combine the mustard, vinegar, and half the blue cheese in a small bowl. Slowly drizzle in the oil, whisking until the mixture becomes thick; gently fold in remaining blue cheese. Season with salt and pepper.

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