Classic Blue Cheese Vinaigrette



A lovely change from the creamy version, a bit more grown-up, too!

★★★★★ 1 vote
Makes About 3/4 Cup
20 Min


8 Tbsp
olive oil, extra virgin
2 1/2 tsp
black pepper, freshly ground
1/4 c
shallots, finely minced
2 Tbsp
baby chives, finely minced
5 Tbsp
champagne vinegar or white wine vinegar
8 oz
blue cheese, crumbled [i prefer maytag blue cheese, it's beautifully mild]
kosher salt, to taste


1Heat 2 tablespoons of the olive oil in a skillet and soften the shallots and pepper. About 5 minutes. Add vinegar, then remove pan from heat. Allow to cool.
2In a bowl, whisk together the remaining olive oil and vinegar. Stir in Shallots and pepper along with the cooking oil.
3Carefully fold in the crumbled blue cheese and minced chives. Season with salt.
4Let sit at room temperature for at least 25 minutes, stir again, then top a wedge of iceberg lettuce or season your favorite salad. Enjoy!

About this Recipe