Makes 1⁄4 cup
• 3 tablespoons hazelnut or walnut oil
• 1 tablespoon white balsamic vinegar
• 3 ounces blue cheese, crumbled
• Salt and pepper
1. Combine oil, vinegar and blue cheese in a bowl.
2. Whisk to mix well. Add salt and pepper to taste.
Pat Crocker cooks bistro-style food with her favorite herbs every week. Her latest book, The Vegan Cook’s Bible (Robert Rose, 2009), is now available.
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