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
Ingredients
- 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
Instructions
For the Dressing/Dip:
- Crumble blue cheese and place in a medium bowl.
- Add yogurt, olive oil, shallot, garlic, vinegar, lemon juice, honey or sugar, Worcestershire sauce, pepper, and salt. Mix all ingredients with a large fork.
- Add more yogurt to thicken or olive oil to thin consistency as desired.
To Construct a Blue Cheese Salad:
- Rinse lettuce and greens thoroughly and pat/spin dry; set aside and chill in refrigerator until ready to compose salad.
- Toss lettuces with blue cheese dressing, then plate.
- Garnish sparingly with thin slices of pear, a few dried cranberries and chopped Oregon hazelnuts.