Servings: 1
Ingredients
- 5 lrg shallots
- 1/4 c. red wine vinegar
- 3 Tbsp. Dijon mustard - (heaping)
- 1 tsp chopped fresh tarragon
- 1 tsp chopped fresh thyme
- 1 Tbsp. chopped cilantro leaves
- 1 Tbsp. chopped fresh parsley
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 c. extra virgin olive oil
- 1 c. crumbled Danish bleu cheese
Directions
- Process first eight ingredients in blender till pureed. With blender running, add in oil in a slow stream to emulsify.
- Toss salad greens in dressing, sprinkle bleu cheese on top.
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