When I saw this recipe last week, I acted quickly. As in, I'm pretty sure I made it for lunch that day.
I adore blue cheese. I normally make my own salad dressing, and the girls and I enjoy creamy blue cheese dressing. It's simple, it's satisfying, and I usually have the ingredients on hand. This blue cheese dressing intrigued me. I adapted it just a little, only because I didn't have all of the ingredients - and since my craving demanded an instant reward, I made do with what I had.
I made this salad last week for a luncheon and it was a hit. I meant to take pictures of the other things I prepared, but when I arrived to the event, the guests were ready for lunch. The original plan was to eat an hour after I arrived, but I love when people are excited to eat - so we ate. And I didn't take pictures. Sorry.
I have since made this dressing to pour over steamed asparagus, and also with parmesan in place of the blue cheese. Both were equally perfect.
This is my lunch today - I included some roasted tomatoes and a leftover roasted red potato. I sliced a few radishes, but you could add whatever you have in your refrigerator. Toasted walnuts would be lovely. Grilled vegetables delightful. Poured over a baked potato. Drizzled over a steak. The possibilities are limitless.
- 2 tsp garlic powder
- 2 t finely chopped chives
- 2 t finely chopped parsley
- 2 t finely chopped Oregano
- 2 t dijon
- 2 t fresh cracked Black Pepper
- 1/2 tsp Tabasco
- 2 t Brown Sugar
- 1 t Sea Salt
- 6 oz (170g) Blue Cheese, crumbled
- 2/3 c (155ml) Red Wine Vinegar
- 1/2 c (120ml) Olive Oil
- 1 c (235ml) Flax Seed Oil (or canola oil)