Fresh Blue Cheese Vinaigrette
Classic Olive Oil and Balsamic Vinaigrette meet fresh crumbled blue cheese. Try this dressing on your next steak or wedge salad. Delicious dressing and easy to prepare.
- ⅔ Cup More Than Olives Picual Extra Virgin Olive Oil
- ⅓ Cup More Than Olives Traditional Aged Balsamic
or More Than Olives White Balsamic
- 1 Clove Fresh Garlic, crushed
- ¼ Teaspoon Sea Salt
- ⅛ Teaspoon Black Pepper
- ¼ Teaspoon Dried Oregano
- ¼ Teaspoon Dried Basil
- 1/16 Teaspoon Dried Thyme
- 4 Ounces Fresh Blue Cheese, crumbled
Have a jar with a tight-fitting lid ready to fill with the ingredients for the dressing.
Peel the garlic clove and smash it by placing it between the blade of a knife and a cutting board and giving it a whack. Add a little salt to the garlic and mince, then mash into a paste by dragging the blade over the garlic and continuing to smash it. Scoop up the paste and add to the dressing jar.
Add to the jar the More Than Olives Picual Extra Virgin Olive Oil, Traditional Aged Balsamic Vinegar or More Than Olives White Balsamic, sea salt, black pepper, and dried herbs. Place the lid on the jar and shake vigorously for a few minutes to emulsify the ingredients.
Lastly, add the crumbled blue cheese and gently give a few shakes to incorporate. Do not shake too much or the blue cheese will liquefy into the dressing. You want chunks of blue cheese. Spoon the dressing over the salad and serve.
If you are making the dressing in advance, keep the dressing in the refrigerator. Take out 10-15 minutes before dressing the salad. Give a quick shake before dressing the salad.
If you have dressing left over, it can be kept in the refrigerator for 2-3 days.