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Blue Cheese Vinaigrette

Photo: Peter Frank Edwards
Yield Makes 3 1/4 cups
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

Ingredients

  • 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

How to Make It

  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.

Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012).