Mom’s Blue Cheese Vinaigrette
This dressing will hold in the refrigerator for two weeks.
1/4 cup red wine vinegar
3 to 4 ounces blue cheese, crumbled
3 scallions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon dry mustard
1/8 teaspoon black pepper
3/4 cup salad oil
Pulse all the ingredients except the oil in a food processor. With the food processor running, gradually add the oil (this doesn’t need to be slow, just don’t dump it in all at once).
Makes approximately 1 cup
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