A vinaigrette for blue cheese lovers, studded with chunks of creamy cheese—and the crunch of walnuts. Toss the dressing with a salad of arugula, thinly sliced radicchio, and pear. Or try it with romaine and tomato.
Makes 1 cup
Total time: 10 Minutes
Total: 10 Minutes
Caloriesfromfat 98 %
Protein 0.5 g
Fat 10 g
Satfat 1.4 g
Carbohydrate 0.3 g
Fiber 0.1 g
Sodium 95 mg
Cholesterol 1.2 mg
3 tablespoons apple cider vinegar
1/3 cup extra-virgin olive oil
1/3 cup canola oil
1/2 teaspoon salt
1/4 teaspoon maple syrup or honey
3 tablespoons crumbled Danish blue cheese (or other mild, creamy blue cheese)
2 tablespoons chopped toasted walnuts
1 tablespoon chopped flat-leaf parsley
Whisk together vinegar, oils, salt, and maple syrup in a medium bowl. Stir in cheese, walnuts, and parsley.
Make ahead: Up to 2 weeks, chilled.
Note: Nutritional analysis is per Tbsp.