|Homemade dressing, heirloom tomatoes|
Blue Cheese Dressing
Makes ½ – ¾ cup
¼ - ½ Cup Sunflower Oil
1 TB Lemon Juice
2 oz. Blue Cheese (Gore-Dawn-Zola)
3 tsp. Vinegar (Vermont Cranberry Company)
2 Cloves Garlic, minced
½ tsp. Worcestershire Sauce
½ tsp. Prepared Mustard
¼ tsp. Honey
Place ¼ cup of oil and remaining ingredients in a blender and pulse until an emulsion forms.
If too thick, add additional oil.
Taste. Salt, honey and vinegar may need adjustment, depending on the blue cheese used.
Refrigerate overnight to allow the flavors to combine.
Keeps for a week.