Creamy Gorgonzola Vinaigrette

5 from 2 votes

This gorgonzola vinaigrette is a dream for blue cheese lovers. Light yet creamy, it's the perfect way to add a little flavor to every salad.

Prep Time:5

Cook Time:3

Total Time:8

Equipment

1 immersion blender
1 wide-mouth jar or bowl

Ingredients

1/4 cup gorgonzola cheese 2 oz
1/2 cup extra virgin olive oil
2 tbsp red wine vinegar
1/2 lemon, juiced
1 tbsp honey
1 shallot cut in half and peeled
1/2 tsp kosher salt

Instructions

Peel and cut your shallot in half, juice half a lemon, and cut your gorgonzola into large chunks.
Add all of your ingredients to a small bowl or wide-mouth mason jar.
Insert your immersion blender into the jar and blend until smooth and creamy.
Taste and add more salt, a pinch of black pepper, or a little more vinegar as needed.

Notes

Store in the fridge in an airtight container for 5-7 days.

The gorgonzola vinaigrette may thicken when refrigerated due to the olive oil. Allow it to rest at room temperature for a while and stir or shake to combine.

If you prefer a chunky blue cheese dressing, add in another 2-3 tablespoons of gorgonzola crumbles after you finish blending.

Nutrition

Course: Appetizer, dinner, Salad

Cuisine: American, French, Italian

Keyword: blue cheese, gorgonzola, salad dressing, vinaigrette

Servings: servings

Calories: 95kcal