I don’t know about you, but for the last few weeks my local farmers market has had the best figs! As a result this spinach, fig, and goat cheese salad with honey balsamic dressing has become a favorite meal. This salad is also a great…
I recently returned from a trip to Northern Italy. It was wonderful to travel with friends again! I’ll post more highlights from my trip soon. However, I thought it would be best to start with one of my favorite things about any trip to Italy:…
My friend, Ed, has been asking me to post this recipe since I started this blog. It is my grandmother’s Roquefort salad dressing recipe. She always kept a jar of this in the fridge and a salad with Roquefort dressing was on the table every Sunday dinner.
This is not your typical blue cheese dressing. It is a blue cheese vinaigrette. The vinegar and Worcestershire balance out the blue cheese so that even people who are not huge blue cheese fans (like me) will still be crazy about this salad dressing.
Skip to variations or detailed instructions.
BQ always served this with a simple green salad (preferably with lettuce fresh from the garden). Some of my favorite variations are pictured below.
Mash together crumbled blue cheese in vinegar with a fork. There shouldn’t be any big chunks, but small chunks are fine. The original recipe called for Roquefort, but you can use any blue cheese. Using pre-crumbled saves a little time.
In a separate bowl or jar, mix together oil, salt, pepper, & Worcestershire sauce. A 2-cup (1 pint) glass jar just fits.
Note: I use table salt for this dressing. If you use kosher salt, you may need to adjust the amount.
Combine blue cheese mixture in with oil mixture. Mix well – either whisk them together in a bowl or put them in a jar and shake it vigorously.
Store in refrigerator. Shake well or re-whisk before serving. The blue cheese tends to sink to the bottom of the jar, so sometimes I use a spoon or small gravy ladle to make sure I get the good stuff from the bottom of the jar.
