I developed this dressing for a potato salad for my son’s first birthday party. I’ve since found a ton of great uses for it: spinach salad, green salad, tomato salad, and I’ve been meaning to try it on a pasta salad. It is easy, has tons of flavor and is a great alternative to creamy blue cheese dressing.
Blue Cheese Vinaigrette
makes about 1/2 cup
8 tablespoons crumbled blue cheese
3 tablespoons white balsamic vinegar (or your favorite clear vinegar, red makes this very ugly)
2 tablespoons water
2 tablespoons olive oil
1 teaspoon oregano (fresh), chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
As usual with most of my dressing recipes, combine all the ingredients and mix well. I don’t recommend this one for the mason jar method because the blue cheese clumps up and you want to incorporate some of the smaller bits with the liquid to thicken it up a bit, but leave some of the bigger chunks for texture.