Food & Cooking Recipes Quick & Easy Recipes Blue Cheese Vinaigrette 3.9 (72) Add your rating & review Tangy and robust, this vinaigrette is sure to stand out on a salad. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 23, 2024 Rate PRINT Share Close Prep Time: 5 mins Total Time: 5 mins Servings: 12 Yield: 1 1/2 Cups Our Blue Cheese Vinaigrette is the perfect recipe for when you want the punchy flavor of classic blue cheese dressing without that rich creaminess. To make it, we first whisk up a basic vinaigrette containing white-wine vinegar, Dijon mustard, and olive oil, then stir in crumbled blue cheese, such as Roquefort. While great on simple mixed greens, this vinaigrette would also make a perfect addition to a Cobb salad or steak salad. You can use any type of blue cheese for this recipe, from a mild Danish variety to a saltier Gorgonzola. For extra easy, look for pre-crumbled blue cheese at the grocery store. How to Store Cheese So It Stays Fresh and Delicious for as Long as Possible, According to Experts Shopping for Blue Cheese Looking at the cheese section, you may be surprised at how many types of blue cheese are available. From place of origin to texture to pungency, there are many factors that set these varieties apart. Here's a breakdown of the kinds you're likely to come across when shopping: Roquefort: This French blue cheese is very strong in flavor with a crumbly, semi-dry texture. It is made from sheep's milk and is easy to recognize thanks to the dark-blue veins that run throughout the cheese. Danish blue cheese: Otherwise known as Danablu, this Danish variety is made from cow's milk and has a milky white color with bluish-green veins throughout. Milder and less sharp than other varieties, it is a good cheese for those just dipping their toes into the category. Gorgonzola: Typically aged for three to four months, Gorgonzola has roots in Italy and is a creamy, earthy, and salty variety of blue cheese. It is always made with cow's milk and makes a delicious addition to salads. Cambazola: Made with both cow's milk and cream, this rich blue cheese tastes like a cross between Gorgonzola and Camembert, hence it's quirky name. It's semi-soft in texture and far creamier than other varieties. Blue Stilton: Produced in England, Blue Stilton is dense and crumbly (sometimes referred to as "fudgy" in texture) and has a nutty, pungent, and salty taste that's most similar to Gorgonzola. Instead of breaking out your whisk to make this vinaigrette, put all ingredients except blue cheese crumbles in a jar, secure with a lid, and shake vigorously until emulsified. Stir in cheese at the end. Ingredients ¼ cup white-wine vinegar 1 tablespoon Dijon mustard ¼ teaspoon coarse salt ⅛ teaspoon ground pepper Pinch of sugar ¾ cup extra-virgin olive oil ½ cup crumbled blue cheese, such as Roquefort Directions Combine vinegar, mustard, and seasonings: In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar. Whisk in oil, then stir in blue cheese: Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add crumbled blue cheese. How to Serve Blue Cheese Vinaigrette Tossed with a simple green salad Drizzled over sliced tomatoes and cucumbers Served on our California Cobb Salad Drizzled over a hearty grilled steak salad Added to a Buffalo chicken wrap with crunchy romaine lettuce Other Blue Cheese Recipes to Try Blue Cheese Dressing Warm Black-and-Blue Cheese Dip Roasted Beet Salad With Blue Cheese and Nuts Gnocchi With Mushrooms and Gorgonzola Sauce Blue-Cheese-Stuffed Olives Dates and Blue Cheese Blue Cheese Spread Iceberg Wedges With Creamy Blue Cheese Dressing Originally appeared: Everyday Food, January/February 2003 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.