If you love blue cheese as much as I do then you will go crazy for this VERY easy recipe to create your own blue cheese salad dressing. The best thing about this recipe is that you can use any type of blue cheese you want. We have tried this olive oil recipe with Maytag, Gorgonzola and Roquefort and they were all delish, but our favorite was the salad dressing made with the Gorgonzola.
One thing you want to watch for if you decide to use the Gorgonzola is the type of Gorgonzola you use. The more firm the cheese, the longer it has aged, and typically is a bit more on the salty side. If you go with a softer Gorgonzola that hasn’t been aged as long, you will get more of a sweet blue cheese flavor. We suggest playing around with it to see which way you like best.
Here is what you will need for this easy salad dressing recipe. Please keep in mind that if you use inferior products like grocery store bought EVOO and balsamic vinegar, the outcome will be a VERY mediocre salad dressing.
- 1/3 of a Cup of Urban Olive Oils & Balsamics Traditioanl ’18 year’ Balsamic
- 3/4 of a Cup of Urban Olive Oils & Balsamics Koroneiki Extra Virgin Olive Oil OR Frantoio Extra Virgin Olive Oil (We used the Frantoio with the Gorgonzola since they are both Italian)
- 6 oz of quality Blue Cheese (Maytag, Gorgonzola, Roquefort)
- Kosher Salt to taste
Use a food processor or blender to blend the blue cheese and balsamic vinegar until smooth. Slowly add the extra virgin olive oil in a thin stream to the balsamic/blue cheese blend to allow it to emulsify. Add Kosher salt to your preferrd taste.
This dressing is best served drizzled over a cold wedge salad or tossed into any salad with lettuce, red onion and fruit to lightly coat the ingredients rather than poured on top.