Vinaigrette au Roquefort
- 4 T. tarragon wine vinegar
- 12 T. extra virgin olive oil
- 2 T. Dijon mustard
- 1 T. minced garlic
- ΒΌ-1/2 c. crumbled Roquefort or Blue Cheese
- Fresh parsley and chives, chopped
- Salt, fresh black pepper to taste
- Whisk vinegar with mustard until dissolved.
- Whisk in oil until well blended.
- Add chopped parsley and chives. Mix.
- Crumble in cheese.
- Season to taste.
- Serve at room temperature. If not using, keep in sealed jar in refrigerator.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/vinaigrette-au-roquefort/
3.2.2704