Cooks' Note
This dressing is the key to our Mixed Green Salad with Grapes (page 356).
Recipe information
Yield
makes about 1 1/4 cups
Ingredients
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried tarragon
1/2 teaspoon dried chervil
1/2 teaspoon Italian seasoning
1/2 teaspoon coarse ground black pepper
1/2 cup crumbled fresh blue cheese
Preparation
Combine the oil, vinegar, garlic powder, onion powder, tarragon, chervil, Italian seasoning, and pepper in a jar. Seal and shake vigorously to blend. Just before serving, add the blue cheese, reseal, and shake the jar once or twice. Pour over the salad and serve immediately.
