Roquefort Vinaigrette Food

ENDIVE, PEAR, AND ROQUEFORT SALAD

Steps:

• Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
• In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

ROQUEFORT DRESSING

Steps:

• Put Roquefort (or another blue cheese of your choice) in a blender with light cream, sherry vinegar, and olive oil. Add warm water and blitz until smooth.
• Creamy Dressing Variation: White Soft Cheese Dressing

ROQUEFORT VINAIGRETTE

Steps:

• Put all the ingredients except the Mascarpone cheese and the olive oil and mix in a blender. When everything is mixed add the olive oil and continue mixing till you have a cream, add the Mascarpone and keep beating till you have a softer cream. Serve with salads or use as a dip. Nutrition info (per serving, 50g): Total calories: 187 - 160 from fat Total fat: 18g - Saturated fat: 6g - Polyunsat fat: 1g - Mono fat: 10g - Cholesterol: 21mg - Sodium: 441mg - Potassium: 45mg Total Carbs: 2g - Dietary fiber: 0g - Sugars: 1g - Other Carb: 1g Protein: 5g

ROQUEFORT DRESSING II

Steps:

• In a medium bowl, whisk together the sour cream, vinegar, mayonnaise, salt, garlic powder and celery salt. Crumble cheese to desired fineness and whisk into dressing.

ROQUEFORT DRESSING

Steps:

• In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

WARM HEART OF ROMAINE SALAD WITH ROQUEFORT & PROSCIUTTO VINAIGRETTE

Steps:

• First, make vinaigrette: Place mustard in a medium bowl. Whisk in half the oil and half the vinegar until blended. Add remaining oil and vinegar, and whisk until blended. Whisk in water, and season with salt and pepper.
• Next, place prosciutto in a small skillet on medium heat and sauté until browning. Add garlic and brown it for a few seconds. Add vinaigrette and cook just until warm. Meanwhile, loosen each Romaine heart on a salad plate. Sprinkle lettuce with cheese and drizzle with prosciutto and warm dressing. Serve.

ROQUEFORT PEAR SALAD

Steps:

• In a skillet over medium heat, start melting the 1/4 cup sugar. Once the sugar has melted, add the nuts quickly and stir to coat them. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing: blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Right before serving, pour dressing over salad, and sprinkle with pecans.

BUTTER LETTUCE SALAD WITH BACON, DRIED CHERRIES, AND ROQUEFORT VINAIGRETTE

Steps:

• Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.
• Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.

ROQUEFORT VINAIGRETTE

Steps:

• In a medium bowl, whisk together both oils, vinegar, cheese, tarragon, and Worcestershire sauce until emulsified and well combined; season with salt and pepper. Serve.

MIXED GREEN SALAD WITH ROQUEFORT VINAIGRETTE

Steps:

• Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

ENDIVE SALAD WITH PEARS, ROQUEFORT AND WALNUTS AND DIJON VINAIGRETTE

Steps:

• To prepare vinaigrette, whisk together mustard and vinegar until well incorporated, add shallots and while whisking constantly slowly add the olive oil until all is emulsified into the mustard. Season with salt and pepper, to taste. Set aside until needed. Combine the endives, pears, walnuts and Roquefort cheese in a medium bowl and toss. Place mixture in the middle of a plate and drizzle with vinaigrette. Serve immediately.;

ROQUEFORT DRESSING

Steps:

• Combine the mustard, vinegar, and half the blue cheese in a small bowl. Slowly drizzle in the oil, whisking until the mixture becomes thick; gently fold in remaining blue cheese. Season with salt and pepper.

SALAD WITH ROQUEFORT/TARRAGON VINAIGRETTE

Steps:

• Fry bacon in heavy, medium skillet over medium high heat until crisp.
• Remove using slotted spoon and drain on paper towels.
• Pour off all but 1 tbs fat from skillet.
• Add oil and garlic and cook over medium high heat until garlic starts to color.
• Remove and reserve garlic.
• Add bread cubes to skillet and fry on all sides until golden brown.
• Remove, using slotted spoon and drain on paper towels.
• Rub croutons on all sides with reserved garlic.
• For vinegrette, blend lemon juice, vinegar, tarragon, salt and pepper in a small bowl.
• Whisk in oils in a thin stream.
• Toss endive with the vinegrette in a large bowl.
• Add bacon, croutons and cheese and mix gently.
• Srpinkle with chervil.
• Serve immediately.