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| 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.
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| Blue Cheese Dressing
It was inevitable that a cheesemaker would be asked for a salad
dressing recipe.
My automatic response has always been: “Add cheese to your
favorite bottled ranch”.
However, in recent years, I’ve become hyper-vigilant about
reading labels – thanks to a pair of prescription glasses - because font-sizes seem
to shrink every time the calendar flips.
In my favorite salad toppers, I found traces of wheat and
soy, thickeners, artificial sweeteners, and preservatives.
My ignorance had been happy tangy bliss, and blaming my tummy
troubles on my husband was far too convenient.
(He eats fast-food sandwiches, which makes
cross-contamination...well…probably still his fault!)
I now have a dressing recipe.
There’s only one caution.
If you use dark-colored vinegar, the dressing could turn purple, green, or
grey – as mine did.
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