The Latest
Home Salads Bleu Cheese Sherry Vinaigrette Dressing

Bleu Cheese Sherry Vinaigrette Dressing

written by Whitney November 11, 2014

 This dressing is made for the Mixed Green Salad with Bleu Cheese Dressing. Hands-down one of the best dressing recipes I’ve ever made!

Here’s what you need: 
In a large bowl, whisk the shallot with the Dijon mustard and sherry vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until the dressing is creamy.

Tada!

This dressing is recommended with the Mixed Green Salad with Blue Cheese Viniagrette.

Bleu Cheese Sherry Vinaigrette Dressing
Write a review
Save Recipe
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  • 1 Tbsp. Shallot, very finely chopped
  • 1 1/2 tsp. Dijon mustard
  • 3 Tbsp. Sherry vinegar
  • Kosher salt & freshly ground pepper, for taste
  • 1/4 cup Extra virgin olive oil
  • Bleu cheese, crumbled
    • Instructions
    1. In a large bowl, whisk the shallot with the Dijon mustard and sherry vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until the dressing is creamy.
    Adapted from Food & Wine, Contributed by Laura Werlin
    Adapted from Food & Wine, Contributed by Laura Werlin
    That Square Plate https://www.thatsquareplate.com/

    Find That Square Plate on social media:
    Facebook · Instagram · Twitter · Foodspotting · Tumblr · E-mail

    Be sure to subscribe to receive a
    weekly e-mail update of my
    latest recipes and hear about
    special announcements
    before anyone else! ------->

     


    The Great Big Book of Green SmoothiesExcited to share another awesome project that includes one of my recipes! This is The Great Big Book of Green Smoothies that's just gone on sale for only $5. It features over 40 Green Smoothie easy-to-follow recipes from some of the web's best food bloggers, and a picture to go along with each.

    Click the picture to find out more!

    View my other e-books HERE.

    From the coast of Alabama. Graduate of Auburn University -- twice, because I loved it so much.

    You may also like

    Sweet Barbecue Sauce

    Bacon, Gorgonzola & Pear Salad with a Brandy Vinaigrette

    Pesto-Stuffed Chicken Breasts with Parmesan-Breadcrumb Topping

    Simple, perfect garlic knots. After removing from the oven, toss in a garlic-butter-Parm mixture, then pass out when you take a bite.

    Parmesan Garlic Knots

    Calamarata pasta with a creamy cheesy sauce including Gruyere, sharp cheddar, pepper jack, and Parmesan. PLUS, there's crab in there!

    Spicy 4-Cheese Crab Pasta

    Edamame with Bacon & Chili P | That Square Plate

    Edamame with Bacon and Chili P