Classic Blue Cheese Vinaigrette

TROY RAY

By
@TROYRAYNYC

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


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Serves:

Makes About 3/4 Cup

Prep:

20 Min

Ingredients

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

Directions Step-By-Step

1
Heat 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.
2
In a bowl, whisk together the remaining olive oil and vinegar. Stir in Shallots and pepper along with the cooking oil.
3
Carefully fold in the crumbled blue cheese and minced chives. Season with salt.
4
Let 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