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David’s Rogue Blue Cheese Dressing

Rogue Creamery president and self-appointed “Mr. Blue” has been tweaking his classic Blue Cheese Dressing recipe for years. This is his go-to: it’s quick to whip up and superbly delicious. Try it tossed with lettuce and tasties (recipe below), drizzled on potatoes or steak, or as a dip alongside a platter of  crudités.

David’s Rogue Blue Cheese Dressing


  • Approx. 2oz of Oregon Blue cheese
  • ¼ cup full-fat organic yogurt
  • 2 T good olive oil
  • 1 T fresh lemon juice
  • 1/2 T local honey or organic cane sugar
  • 1 garlic clove, finely chopped
  • 1 small shallot, finely chopped
  • 1 tsp white wine vinegar
  • 1/2 tsp Worcestershire Sauce
  • 1/8 tsp (pinch) freshly ground Black Pepper
  • Sparing pinch of salt

Additional Ingredients for Salad (optional):

  • 1 medium head of organic romaine lettuce mixed with red leaf lettuces and greens for color and texture
  • 1 sliced organic Comice or Bosc Pear
  • ¼ cup dried cranberries
  • Salted and chopped Oregon Hazelnuts


For the Dressing/Dip:

  1. Crumble blue cheese and place in a medium bowl.
  2. Add yogurt, olive oil, shallot, garlic, vinegar, lemon juice, honey or sugar, Worcestershire sauce, pepper, and salt. Mix all ingredients with a large fork.
  3. Add more yogurt to thicken or olive oil to thin consistency as desired.

To Construct a Blue Cheese Salad:

  1. Rinse lettuce and greens thoroughly and pat/spin dry; set aside and chill in refrigerator until ready to compose salad.
  2. Toss lettuces with blue cheese dressing, then plate.
  3. Garnish sparingly with thin slices of pear, a few dried cranberries and chopped Oregon hazelnuts.