Ingredients
1/4 medium onion, minced/chopped
1/2 garlic clove, spicy green sprout removed from middle
1 cup white wine vinegar
3/4 cup canola oil
1 1/2 – 2 cups crumbled blue cheese
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon smoked paprika (or plain paprika)
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram (or sub oregano)
1/4 teaspoon fresh ground pepper
Instructions
In a blender, combine all ingredients except the oil and blue cheese. Blend until very smooth.
Turn blender to medium-low speed. Very slowly add the oil in a slow steady stream until fully incorporated.
Add the blue cheese crumbles and pulse a couple of times until the blue cheese bits are the size of peas or smaller. The dressing will get slightly creamy as some of the blue cheese is dissolved into the vinaigrette.
Transfer to a container with a tight-fitting lid and store in the fridge until ready to use. The dressing will keep for weeks refrigerated.
Nutrition
- Serving Size: 1 Tablespoon