I don’t know about you, but for the last few weeks my local farmers market has had the best figs! As a result this spinach, fig, and goat cheese salad with honey balsamic dressing has become a favorite meal. This salad is also a great…
With all the rich Thanksgiving foods last week, I’ve been craving salads this week. In the Fall when the pears are ripe, this spinach, pear & Manghego salad with maple balsamic dressing is one of my go-tos. The secret is to use a perfectly ripe…
My friend, Ed, has been asking me to post this recipe since I started this blog. It is my grandmother’s Roquefort salad dressing recipe. She always kept a jar of this in the fridge and a salad with Roquefort dressing was on the table every Sunday dinner.
This is not your typical blue cheese dressing. It is a blue cheese vinaigrette. The vinegar and Worcestershire balance out the blue cheese so that even people who are not huge blue cheese fans (like me) will still be crazy about this salad dressing.
Skip to variations or detailed instructions.
BQ always served this with a simple green salad (preferably with lettuce fresh from the garden). Some of my favorite variations are pictured below.
Mash together crumbled blue cheese in vinegar with a fork. There shouldn’t be any big chunks, but small chunks are fine. The original recipe called for Roquefort, but you can use any blue cheese. Using pre-crumbled saves a little time.
In a separate bowl or jar, mix together oil, salt, pepper, & Worcestershire sauce. A 2-cup (1 pint) glass jar just fits.
Note: I use table salt for this dressing. If you use kosher salt, you may need to adjust the amount.
Combine blue cheese mixture in with oil mixture. Mix well – either whisk them together in a bowl or put them in a jar and shake it vigorously.
Store in refrigerator. Shake well or re-whisk before serving. The blue cheese tends to sink to the bottom of the jar, so sometimes I use a spoon or small gravy ladle to make sure I get the good stuff from the bottom of the jar.
Ever since I had my first Caprese salad, I have been a huge fan of fresh mozzarella cheese. And then on a fateful trip to the East Atlanta Farmers Market, the cheese guy there introduced me to burrata. It was a revelation: fresh mozzarella on…
I’ve been spoiled all spring with fresh lettuce from my garden. This strawberry salad is one of my favorite salads to make with fresh-from-the-garden lettuce. I’ll either eat it as a side or add chicken, salmon, pork or steak to make it a main dish.…
