Here's a different blue cheese dressing, not creamy. Judy Youngdoff from Kansas sent it and wrote that it is good.
Blue Cheese Vinaigrette
8 T extra-virgin olive oil
2 and 1/2 tsp cracked pepper
2 shallots, finely chopped
5 T red wine vinegar
8 oz blue cheese, crumbled
salt to taste
1. Heat 2 T oil in a skillet over medium heat. Add peppercorns and shallots and cook until the shallots are soft.
2. Stir in vinegar, and let cool.
3. Put 2/3 of the cheese into a medium bowl.
4. Add vinegar mixture and remaining oil.
5. Season with salt and stir gently.
6. Let sit at room temperature for at least 30 minutes.
Sprinkle remaining cheese over salad.

RECIPE BOX


