Lemon Vinaigrette with Blue Cheese

By Rochelle Bilow
January 19, 2011
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Lemon Vinaigrette with Blue Cheese

Author Notes: Born out of my disdain for bottled salad dressing - and my occasional penchant for eating it anyway.

Rochelle Bilow

Serves: 2

  • 1 teaspoon finely chopped shallot
  • 1/4 teaspoon light brown sugar
  • 1 tablespoon fresh lemon juice
  • splash champagne vinegar
  • 3 tablespoons extra virgin olive oil
  • salt
  • pepper
  • 1 tablespoon crumbled blue cheese (might I suggest Maytag?)
  1. In a mixing bowl, whisk together the shallots, brown sugar and lemon juice.
  2. Add the vinegar as well, if you have it. It's perfectly acceptable not to, or else to use a different kind.
  3. Add the olive oil in a slow, steady stream, whisking as you go.
  4. Season well with salt and pepper.
  5. Pour over a salad topped with blue cheese.

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