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Blue Cheese Vinagrette
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Recipe Information

  • 1/4 cup (60 ml) wine vinegar
  • 1/4 cup (60 ml) olive oil
  • 2 tsp (10 ml) Dijon mustard
  • 2 garlic cloves, pressed
  • salt and freshly ground black pepper
  • 1 tbsp (15 ml) fresh thyme or basil leaves
  • crumbled blue cheese
  • Blend all ingredients except blue cheese.
  • Crumble cheese in and toss with salad greens.
Inspired by a Blue Cheese Vinagrette from the Nepenthe restaurant in Big Sur, California, and created for Munch Bunch (our dinner group) in 1995.

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