Blue Cheese Basil Vinaigrette

I’ve had issues, in the past, making a vinaigrette I really liked. I watch friends and family toss a few things into a bowl or container and, voilà! Tasty vinaigrette.

Me? Not so much.

But this vinaigrette? With zingy gorgonzola cheese, basil from my kitchen garden, and marinated garlic?

Absolutely lovely! Simple, too, which is always a bonus.

INGREDIENTS
•6 tbsp olive oil
•1 tbsp chopped fresh basil
•2 cloves garlic*
•3/4 cup crumbled blue cheese (2-1/2 oz)
•2 tbsp sherry vinegar
•2 tbsp rice vinegar
•1 tbsp water
•1 tbsp sugar
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1/2 tsp Kosher salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper

*I buy marinated garlic from the olive bar at my market.

Note: feel free to use red wine or cider vinegar; even salad vinegar would be nice.

Place the basil, garlic, blue cheese, sherry vinegar, rice vinegar, water, sugar, hot sauce, salt and peppers in the jar of your blender.

Cover and pulse until everything is nicely combined and chopped.

With the blender running, slowly add the olive oil through the hole in the lid – that’s what it’s there for – until the dressing has emulsified.

Transfer to a jar, cover, and stash in the fridge for up to a couple of days before using on a green salad…

or, a my take on Waldorf salad.

Those details, to come!

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