I love a creamy salad dressing and if it's got cheese in it I love it even more!
Creamy salad dressings are so versatile that they often double up as a dip with veggies or are warmed through and drizzled over steamed vegetables - what's not to like? Unless, of course, you don't like cheese!
Roquefort and it's derivatives are great for use in the kitchen.
They have a saltiness that is easy to pair with sweet things such as pear and are strong enough to hold up to dark grilled meats when served alongside in a sauce.
There are plenty of Roquefort Dressing recipes on the net that either are creamy, made with Creme Fraiche or lighter, made with olive oil.
I've chosen to make my recipe with a mixture of the two; it's creamy, but not too much as i've also used olive oil and vinegar to make the dressing lighter on the palate.
The use of either white wine vinegar or walnut vinegar (if you can get it) cuts through the fattiness offered by the Roquefort and creme fraiche, it also counters the salt to a certain extent.
Although one of the main reasons for using Roquefort is for the salt.
If Roquefort is too strong or salty for your taste you can always substitute by using Stilton or a creamier blue cheese depending on where you live and what you can get your hands on.
I used this dressing on a Pear, Roquefort and Chestnut Salad and I warmed it through just before serving to give the salad a new dimension.
The warm dressing would be just at home if I had added dried ham, smoked chicken or poached asparagus.
Enjoy this versatile little number and keep the recipe close to use with other dishes.