- 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