Black and Blue Vinaigrette
I'm a vegetarian, but let me tell you...it ain't because I don't like meat. A good, well-made burger with good ground beef is one of my favorite things in the world, and my favorite way to have one was with black pepper and bleu cheese (usually called a black and blue burger). But alas, I'm just not into killing critters, so I'm not going to have one of those again.
The good news is that I may have just found a way to enjoy that taste without...you know...the animaly bits....
As the Coffee Blues Stout Beer Vinegar was brewing, it filled the room with its coffee/cocoa aroma, and it drove me absolutely nuts with desire! Every time I'd leave my kitchen I'd have that scent in my nose. One such time I had an epiphany: that aroma would go great with Bleu cheese! I started formulating a plan, kicking ingredients around in my head and palate, and this is what I finally came up with:
- 3/4 cup extra virgin olive oil
- 5 oz. Coffee Blues Stout Beer Vinegar
- 4 oz. Bleu Cheese Crumbles (also consider trying a roquefort, stilton, or gorgonzola...but let me know what you think if you do!)
- 1 tsp. black pepper
- 1 tsp. honey
- 1 tbsp. June Apple Cider Vinegar
- Small handfull of walnuts
The honey, June Apple, and walnuts are there to not only complement the main flavors of the vinaigrette, but also to lighten things up just a tad.
Put all of the ingredients EXCEPT for the Bleu Cheese in a blender and blend until smooth. You want to have some chunkiness with this one, so blending the cheese too much would ruin that. Once you have a nice, smooth texture to the mix, toss the Bleu cheese in there and bump the knob on your blender once or twice, just enough to leave some smallish chunks of cheese.
That's it! Put this yumminess on your favorite green salad (or on a burger...mmmmmm......no! Demons out!), and be sure to store it in the fridge in a large-mouth container, because this is a thick, hearty dressing.