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Blue Cheese–Lemon Vinaigrette

Recipe information

  • Yield

    makes about 1 cup

Ingredients

2 tablespoons freshly squeezed lemon juice
2 tablespoons rice vinegar
1/2 cup extra-virgin olive oil
2 1/2 ounces blue cheese, crumbled (about 1/2 cup)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

  1. Step 1

    In a small bowl, whisk together the lemon juice, rice vinegar, and olive oil. Add the blue 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.

  2. Make Ahead

    Step 2

    The dressing will keep, covered, in the refrigerator for up to 5 days.

Pure Flavor
TagsSalad DressingSaladBlue CheeseCheeseDairyLemonCitrusFruitGluten FreeNut FreeVegetarianKetoQuickEasy5 Ingredients or FewerMake AheadNo-CookCookbooks
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