Blue Cheese Walnut Vinaigrette

Blue Cheese Walnut Vinaigrette

A tangy, creamy dressing with toasted walnuts and crumbled blue cheese folded through.

Total 15 min Makes 16 oz Calories 190/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Tree nuts, Dairy

This vinaigrette balances sharp blue cheese with a bright red wine vinegar base and toasted walnut oil for crunch and depth. It works well drizzled over bitter greens, roasted beets, or a pear salad, and comes together in minutes with no cooking beyond toasting the nuts.

Ingredients

  • 1/2 cup walnuts, chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/2 cup blue cheese, crumbled
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Toast the chopped walnuts in a dry 9-inch skillet over medium heat, stirring often, until fragrant and lightly browned, about 4 to 5 minutes.

  2. Remove the walnuts from the heat and let them cool for a few minutes.

  3. In a medium bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, water, salt, and black pepper until well combined.

  4. Fold in the crumbled blue cheese and toasted walnuts, mashing a bit of the cheese against the side of the bowl to thicken the dressing slightly.

  5. Transfer the vinaigrette to a mason jar or airtight container and refrigerate until ready to use, shaking or stirring well before serving.

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    Blue Cheese Walnut Vinaigrette

    This vinaigrette balances sharp blue cheese with a bright red wine vinegar base and toasted walnut oil for crunch and depth. It works well drizzled over bitter greens, roasted beets, or a pear salad, and comes together in minutes with no cooking beyond toasting the nuts.

    15 min 16 oz 190 cal

    Ingredients

    • 1/2 cup walnuts, chopped
    • 1/2 cup extra-virgin olive oil
    • 1/4 cup red wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    • 1 clove garlic, minced
    • 1/2 cup blue cheese, crumbled
    • 2 tablespoons water
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      Toast the chopped walnuts in a dry 9-inch skillet over medium heat, stirring often, until fragrant and lightly browned, about 4 to 5 minutes.

    2. 2

      Remove the walnuts from the heat and let them cool for a few minutes.

    3. 3

      In a medium bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, water, salt, and black pepper until well combined.

    4. 4

      Fold in the crumbled blue cheese and toasted walnuts, mashing a bit of the cheese against the side of the bowl to thicken the dressing slightly.

    5. 5

      Transfer the vinaigrette to a mason jar or airtight container and refrigerate until ready to use, shaking or stirring well before serving.