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Vinaigrette au Roquefort
| Vinaigrette au Roquefort | Print |
Recipe By: Alice Morrow
Vinaigrette au Roquefort
Ingredients
- 4 T. tarragon wine vinegar
- 12 T. extra virgin olive oil
- 2 T. Dijon mustard
- 1 T. minced garlic
- ¼-1/2 c. crumbled Roquefort or Blue Cheese
- Fresh parsley and chives, chopped
- Salt, fresh black pepper to taste
Instructions
- 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.
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