Blue Cheese And Head Cheese Vinaigrette Recipes

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.

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 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