Blue Cheese Lemon Vinaigrette

Makes about 1 cup
 

2 tablespoons freshly squeezed lemon juice
2 tablespoons rice vinegar
½ cup extra-virgin olive oil
2½ ounces (about ½ cup) Willa Hills Two-Faced Blue, rind trimmed 
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
 

In a small bowl, whisk together the lemon juice, rice vinegar, and olive oil. Crumble in the cheese and mash it with the whisk to break it up. Season the dressing with the salt and pepper and whisk to emulsify. The blue cheese should be well blended into the dressing.

Store, covered, in the refrigerator for up to 5 days.

Courtesy of Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest

 

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