Blue Cheese Vinaigrette Recipe

• 1/2 c. safflower oil or possibly extra-virgin extra virgin olive oil
• 4 ounce crumbled blue cheese
• 1/2 c. cider vinegar
• 1 tsp garlic salt Freshly grnd black pepper, to taste

1. Optional: chopped fresh tarragon or possibly basil; see cook's note
2. Cook's note: If you like, just before serving, remove amount of dressing you think you'll be using and add in 1 Tbsp.
3. of chopped fresh tarragon or possibly basil.
4. If you add in herbs to entire mix and then store, herbs lose their fresh taste and get mushy.
5. Combine oil and blue cheese in small bowl.
6. Using fork, mash about 1/2 of the blue cheese into oil.
7. Stir in vinegar, garlic salt and grnd black pepper.
8. Taste and add in more oil or possibly vinegar or possibly garlic salt, as needed.
9. Presentation: Stir dressing.
10. Add in just sufficient dressing to lightly coat lettuce leaves.
11. Dressing can also be used as marinade for fresh mushrooms.
12. To add in more color to your tossed green salads, begin with colorful assortment of lettuce.
13. Prepared assortments are sold in many supermarkets.
14. To cut down on cost, combine small portion of mixtures with butter lettuce or possibly romaine lettuce.
15. For additional color, garnish with pesticide-free, edible flowers, such as society garlic and nasturtiums.
16. Yield: 2 c.

safflower oil, blue cheese, cider vinegar, garlic

Taken from cookeatshare.com/recipes/blue-cheese-vinaigrette-87479 (may not work)