Monday, February 2, 2009

Roquefort Dressing

2½ tablespoons red wine vinegar
1 tablespoon fresh lemon juice
¼ cup extra-virgin olive oil
¼ cup olive oil
½ teaspoon salt
¼ teaspoon pepper
1 cup crumbled Roquefort cheese
1 shallot, minced

Place the vinegar, lemon juice, oils, salt, and pepper in a small mixing bowl and mix until well combined. Add the Roquefort cheese and shallot and mix well.

Use immediately, or cover and refrigerate up to 3 days.

Makes about 1½ cup


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