A tangy, savoury, cheesy, piquant blue cheese dressing - excellent with some bitter Belgian endive and a few slices of sweet pear.cow
Servings: 4
Ingredients
1large shallotvery finely chopped
1tablespoonsherry vinegar
1/2teaspoonbalsamic vinegarI used cider balsamic
pinchsalt
pinchpepper
75golive oil
85gblue cheeseI used Stilton
2heads Belgian endiveleaves separated (if using)
2pearssliced (if using)
Instructions
Mix the shallot with both vinegars. While whisking, slowly add the olive oil. Crumble in the blue cheese and stir to coat. Season to taste with salt and pepper.
Serve piled on leaves of Belgian endive and slices of crisp, ripe pear.
Notes
Adapted from Cowgirl Creamery Cooks by Sue Conley & Peggy Smith