Blue Cheese And Head Cheese Vinaigrette Food

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BLUE CHEESE VINAIGRETTE



Blue Cheese Vinaigrette image

This is a great dressing to have on hand to put on anything from a simple green salad to sliced tomatoes. I like to mix up a batch on Fridays to have on hand for the weekend. I found this recipe on the Epicurious website.

Provided by Hey Jude

Categories     Salad Dressings

Time 11m

Yield 1 1/4 cups

Number Of Ingredients 10

7 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 oz.)
1/4 cup white wine vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon hot pepper sauce, such as tabasco
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh basil

Steps:

  • Heat 1 T oil in a small, heavy skillet over medium heat; add garlic and saute until golden, about 1 minute.
  • Transfer garlic mixture to a blender or food processor; add blue cheese, white wine vinegar, water, sugar, hot pepper sauce, salt, pepper and remaining 6 T of olive oil.
  • Blend well.
  • Transfer vinaigrette to a bowl; mix in chopped basil.
  • Can be prepared 2 days ahead, cover and refrigerate.

BLUE CHEESE VINAIGRETTE



Blue Cheese Vinaigrette image

Even people who aren't big blue cheese fans have told me how much they enjoy this tangy dressing. It's refreshing and the flavors blend well, whether you serve it over lettuce or fresh spinach. -Erlene Cornelius, Spring City, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2-1/2 cups.

Number Of Ingredients 9

1 cup cider vinegar
1/4 to 1/2 cup sugar
1/2 to 1 cup crumbled blue cheese, divided
1 small onion, chopped
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1 cup canola oil
Torn salad greens and vegetables of your choice

Steps:

  • In a blender, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream until dressing is thickened. Stir in the remaining blue cheese if desired. Serve over salad. Cover and refrigerate leftover dressing.

Nutrition Facts : Calories 122 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 125mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

BLUE CHEESE VINAIGRETTE



Blue Cheese Vinaigrette image

This is a classic vinaigrette recipe with the addition of creamy blue cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Number Of Ingredients 7

1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon coarse salt
1/8 teaspoon ground pepper
Pinch of sugar
3/4 cup extra-virgin olive oil
1/2 cup crumbled blue cheese, such as Roquefort

Steps:

  • In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
  • Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add crumbled blue cheese.

ICEBERG HEARTS WITH BLUE CHEESE VINAIGRETTE



Iceberg Hearts with Blue Cheese Vinaigrette image

Blue cheese provides a needed spark to basic iceberg lettuce here.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 tablespoon Dijon mustard
3 tablespoons champagne or white-wine vinegar
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/2 cup olive oil
4 ounces good-quality blue cheese, crumbled
1 head iceberg lettuce, cut into 4 wedges

Steps:

  • Combine mustard, vinegar, and half of the blue cheese in a bowl. Slowly drizzle in oil, whisking until the mixture becomes thick. Season with salt and pepper.
  • Place one wedge of lettuce on each serving plate, and drizzle with dressing. Garnish with the remaining cheese.

HOW TO MAKE BLUE CHEESE VINAIGRETTE



How to Make Blue Cheese Vinaigrette image

While all types of blue cheese have a similarly salty, sweet, pungent flavor, each individual blue cheese has it's own distinct characteristics.

Provided by Jennifer Meier

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 5

3 tablespoons water
1/4 cup walnut oil (or vegetable oil or grapeseed oil; olive oil tends to taste too strong and bitter)
3 tablespoons white wine vinegar
1/4 pound blue cheese (crumbled)
Black pepper to taste

Steps:

  • Simply put all the ingredients in a blender and blend until very smooth.
  • When blended, the blue cheese will give this dressing a slightly blue hue. Don't worry-when you pour the dressing over lettuce the color will look closer to white or cream.
  • This dressing will thicken when refrigerated; bring leftover dressing up to room temperature before using or at the very least, whisk it vigorously.​

Nutrition Facts : Calories 150 kcal, Carbohydrate 0 g, Cholesterol 14 mg, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, Sodium 217 mg, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 10 g

BLUE CHEESE VINAIGRETTE



Blue Cheese Vinaigrette image

Make and share this Blue Cheese Vinaigrette recipe from Food.com.

Provided by Brookelynne26

Categories     Salad Dressings

Time 2m

Yield 3/4 cups

Number Of Ingredients 7

1 large shallot, minced
1 pinch fine sea salt
1 pinch fresh ground black pepper
1 tablespoon sherry wine vinegar
1/2 teaspoon good balsamic vinegar
1/3 cup extra virgin olive oil
3 ounces blue cheese

Steps:

  • Combine the shallot, salt, pepper, and vinegars in a medium bowl. While whisking, slowly pour in the olive oil. Crumble the blue cheese into the bowl and stir with a spoon til the crumbles are coated with the vinaigrette.

Nutrition Facts : Calories 1271.5, Fat 128.6, SaturatedFat 34.5, Cholesterol 85.2, Sodium 1748, Carbohydrate 7.8, Sugar 1.1, Protein 25

BLUE CHEESE VINAIGRETTE FOR CHOPPED SALAD FOR ONE



Blue Cheese Vinaigrette for Chopped Salad for One image

Use this vinaigrette recipe when making a tasty Chopped Salad for One.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes about 2/3 cup

Number Of Ingredients 6

2 tablespoons red-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 teaspoon Dijon mustard
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons crumbled blue cheese

Steps:

  • In a container with a lid, shake together vinegar, salt, pepper, and mustard. Add oil and blue cheese, and shake again until well combined.

BLUE CHEESE VINAIGRETTE



Blue Cheese Vinaigrette image

People who aren't real fans of blue cheese seem to enjoy this tangy dressing. It's refreshing and the flavors blend well, whether you serve it over lettuce or fresh spinach.

Provided by Barb G.

Categories     Salad Dressings

Time 15m

Yield 2-3 cups dressing

Number Of Ingredients 9

1 cup cider vinegar
1/4-1/2 cup sugar or 1/4-1/2 cup Splenda sugar substitute
1/2-1 cup crumbled blue cheese, divided
1 small onion, chopped
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon salt
1 cup canola oil
torn salad greens, and vegetables of your choice

Steps:

  • In a blender or food processor, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt.
  • Cover and process until smooth.
  • While processong, gradually add oil in a steady stream until dressing is thickened.
  • Stir in remaining blue cheese if desired.
  • Serve over salad.
  • Cover and fefrigerate leftover dressing.

BLUE CHEESE AND HEAD CHEESE VINAIGRETTE



Blue Cheese and Head Cheese Vinaigrette image

Blue cheese and head cheese are tossed in a flavorful Dijon vinaigrette dressing with onion and garlic.

Provided by JEFF CALKINS

Categories     Vinaigrette Dressing

Time 20m

Yield 8

Number Of Ingredients 8

6 tablespoons finely chopped onion
1 tablespoon finely chopped garlic
¼ cup prepared Dijon-style mustard
2 tablespoons red wine vinegar
½ cup olive oil
1 pound blue cheese, crumbled
1 pound head cheese, diced
salt and pepper to taste

Steps:

  • In a large serving bowl, mix together the onion, garlic, mustard, red wine vinegar, and olive oil until well blended. Add the blue cheese and head cheese; toss until well coated. Season with salt and pepper to taste. Chill until serving.n

Nutrition Facts : Calories 422.3 calories, Carbohydrate 4.2 g, Cholesterol 81.8 mg, Fat 36 g, Fiber 0.1 g, Protein 20.1 g, SaturatedFat 14.4 g, Sodium 1451.4 mg, Sugar 0.6 g

ICEBERG HEARTS WITH BLUE CHEESE VINAIGRETTE



Iceberg Hearts with Blue Cheese Vinaigrette image

Very simple, very fresh salad with homemade dressing. Yum. A nice addition to a more complicated meal.

Provided by sugarpea

Categories     Salad Dressings

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons champagne vinegar or 1 1/2 tablespoons white wine vinegar
2 ounces blue cheese, crumbled
1/4 cup olive oil
coarse salt
fresh ground black pepper
1/2 head iceberg lettuce, cut in 2 wedges

Steps:

  • Mix mustard, vinegar, and half of the blue cheese; gradually add the olive oil while whisking and whisk until emulsified; season with salt and pepper.
  • Plate each iceberg head; drizzle with dressing and garnish with the remaining cheese.

Nutrition Facts : Calories 360.1, Fat 35.5, SaturatedFat 9.1, Cholesterol 21.3, Sodium 451.5, Carbohydrate 5, Fiber 1.7, Sugar 2.6, Protein 7.4

BACON AND BLUE CHEESE SALAD WITH CHERRY VINAIGRETTE



Bacon and Blue Cheese Salad with Cherry Vinaigrette image

Make and share this Bacon and Blue Cheese Salad with Cherry Vinaigrette recipe from Food.com.

Provided by susie cooks

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 slices bacon, cut into 1/2 inch pieces
8 ounces mixed salad greens, rinsed,tough stems removed,and dried (baby spinach, arugula, red leaf lettuce, frisée, romaine)
1/2 small walla walla sweet onion, thinly sliced
1/2 cup crumbled oregon blue cheese
3/4 lb bing cherries or 3/4 lb other dark sweet cherry
1/4 cup white wine vinegar
1/3 cup olive oil
salt & freshly ground black pepper

Steps:

  • For the cherry vinaigrette, pit and halve the cherries and set aside half of them to toss with the salad later.
  • Put the remaining cherries in a food processor or blender with the vinegar and purée until smooth.
  • Add the olive oil and salt and pepper to taste, and purée for another few seconds.
  • Transfer the vinaigrette to a small bowl and set aside.
  • (A blender will purée the cherries more finely than a food processor; if using the latter, you may want to strain out the bits of cherry skin after processing, pressing on the solids with the back of a rubber spatula to extract as much juice as possib) Fry the bacon pieces in a small skillet over medium-high heat until browned and crisp, stirring occasionally, about 5 minutes.
  • Scoop them onto paper towels to drain; set aside to cool.
  • Put the salad greens in a salad bowl or other large bowl and scatter the onion and bacon over the top.
  • Rewhisk the cherry vinaigrette to blend, and taste for seasoning, adding a bit more salt or pepper if needed.
  • Drizzle the vinaigrette over the salad, tossing to mix gently and evenly.
  • Arrange the salad on 4 individual plates and sprinkle the blue cheese and remaining cherries evenly over each portion.
  • Serve right away.

Nutrition Facts : Calories 379.6, Fat 33.2, SaturatedFat 9.1, Cholesterol 28.1, Sodium 424.8, Carbohydrate 15.1, Fiber 1.9, Sugar 11.4, Protein 7.2

BLUE CHEESE VINAIGRETTE



Blue Cheese Vinaigrette image

Categories     Condiment/Spread     Cheese     Garlic     Herb     Fall     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 10

7 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 ounces)
1/4 cup white wine vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh basil

Steps:

  • Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 teaspoons minced garlic and sauté until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. (Vinaigrette can be prepared 2 days ahead. Cover and refrigerate.)

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