Combine the shallot, salt, pepper, and vinegars in a medium bowl. While whisking, slowly pour in the olive oil. Crumble the blue cheese into the bowl and stir with a spoon til the crumbles are coated with the vinaigrette.
ut the salad together. The blue in the dressing will be
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.
Mix mustard, vinegar, and half of the blue cheese; gradually add the olive oil while whisking and whisk until emulsified; season with salt and pepper.
Plate each iceberg head; drizzle with dressing and garnish with the remaining cheese.
In a blender or food processor, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt.
Cover and process until smooth.
While processong, gradually add oil in a steady stream until dressing is thickened.
Stir in remaining blue cheese if desired.
Serve over salad.
Cover and fefrigerate leftover dressing.
Whisk vinegar, salt and pepper.
Gradually add oil until thickened, then Blue cheese.
Combine first 8 ingredients in a jar.
Cover tightly and shake vigorously.
Add blue cheese; stir mixture before serving.
Into a small bowl, crush garlic with a garlic press (you can also use crushed garlic for this -- the taste will be milder, this is what we prefer).
Add vinegar, salt and pepper.
Whisk in olive oil.
Add mustard and stir in blue cheese. Refrigerate 2 hours to let flavors blend.
Place chicken breasts in the crock pot.
Pour chicken stock and wine on top of filets.
Top with sliced pears and dot with 2 tablespoons of butter.
Cook on low heat for 4-5 hour or until the chicken slides off a knife.
When done, stir in the whipping cream and blue cheese simmer until cheese melts.
Add salt and pepper to taste.
To prepare Blue Cheese Vinaigrette:
Heat 1 tablespoon oil
In a bowl or plastic bag, marinate chicken in the hot sauce for 20 minutes.
Saute chicken until cooked through. Stir in 2 T blue cheese.
Cook barley in 2 cups water (we used homemade chicken broth instead) according to package directions.
Toss warm barley with toasted pecan pieces, mango, and remaining crumbled blue cheese.
Toss with field greens or mesclun. Drizzle with balsamic vinaigrette.
Divide lettuce, onion, almonds among 4 bowls. Top with turkey and 1 oz. of blue cheese. Drizzle with your favorite vinaigrette.
Heat a medium frying pan over high heat. Cook prosciutto for 2-3 mins, until golden and crisp. Drain on paper towels.
In a large bowl, combine watercress, apples, blue cheese, almonds and prosciutto. Set aside.
To make the cider vinaigrette, whisk together olive oil, cider vinegar, lemon juice, garlic and sugar. Season to taste. Drizzle over salad just before serving. Serve with crusty bread.
oss the cabbage with enough vinaigrette to moisten well.Taste for
sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
NOTE #1
nion.
Whisk together the vinaigrette ingredients.
Place the chopped
he grain.
For the vinaigrette:
While the steak is
Assemble the mixed greens, crumbled blue cheese, fresh blackberries, turkey bacon and green onion in a bowl and toss.
Mix together the Olive oil, balsamic vinaigrette, honey, cinnamon and dried basil in a small bowl until well combined.
Assemble the salad on 4 plates with desired amount of dressing.
Enjoy!
ear. Sprinkle the pears with blue cheese, add some extra to the
Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly.
Place the endive into a salad bowl along with the walnuts and parsley. Toss together.
Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together.
Scatter the blue cheese on top.
Enjoy!