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Blue Cheese Vinaigrette

  • 10 m
  • 10 m
EatingWell Test Kitchen
“This bright-tasting vinaigrette is loaded with tangy crumbled blue cheese.”


    • ⅓ cup crumbled blue cheese
    • ¼ cup reduced-sodium chicken broth (or water)
    • 3 tablespoons extra-virgin olive oil
    • 3 tablespoons canola oil
    • 3 tablespoons tarragon vinegar (or white wine vinegar)
    • 1 tablespoon minced shallot
    • 1 teaspoon Dijon mustard
    • ¼ teaspoon salt
    • ½ teaspoon freshly ground pepper


  • 1 Blend blue cheese, chicken broth (or water), olive oil, canola oil, tarragon vinegar (or white-wine vinegar), shallot, Dijon mustard, salt and freshly ground pepper in a blender until combined. (Alternatively, mash blue cheese and broth or water in a bowl with a fork. Add oils, vinegar, shallot, mustard, salt and pepper and whisk until combined.)
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