Recipe information
Yield
makes about 1 cup
Ingredients
2 tablespoons freshly squeezed lemon juice
2 tablespoons rice vinegar
1/2 cup extra-virgin olive oil
2 1/2 ounces blue cheese, crumbled (about 1/2 cup)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation
Step 1
In a small bowl, whisk together the lemon juice, rice vinegar, and olive oil. Add the blue cheese and mash it with the whisk to break it up. Season the dressing with the salt and pepper and whisk to emulsify. The blue cheese should be well blended into the dressing.
Make Ahead
Step 2
The dressing will keep, covered, in the refrigerator for up to 5 days.
