Blue Cheese Vinaigrette

Blue Cheese Vinaigrette Recipe
Photo: Peter Frank Edwards
Crumbled blue cheese and mixed herbs combine with a diced green tomato for a divine dressing. Here, Blue Cheese Vinaigrette dresses Fried Oysters with Green Tomato, Sweet Corn, and Quick Pickled Okra


Makes 3 1/4 cups

Recipe from

Coastal Living


2 ears fresh corn
1/2 cup extra virgin olive oil
1 cup diced green tomato
1 1/2 cups chicken stock
2 tablespoons chopped mixed herbs (chervil, tarragon, chives)
3 tablespoons crumbled blue cheese
1/2 cup apple cider vinegar
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper


1. Cut corn from cobs, reserving cobs. Heat oil in a sauté pan over medium heat. Add corn, and cook 1 minute. Set aside to cool.

2. Meanwhile, combine chicken stock and corn cobs in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes.

3. Pour mixture through a fine wire-mesh strainer; cool to room temperature or chill until ready to use.

4. Stir green tomato into cooled corn; stir mixture into corn stock. Just before serving, mix in herbs, blue cheese, and cider vinegar. Season with salt and pepper to taste.