Blue Cheese Vinaigrette
rec.food.recipes/Robert and Keri Cathey (2000)

1/2 cup safflower oil or extra-virgin olive oil
4 ounces crumbled blue cheese
1/2 cup cider vinegar
1 teaspoon garlic salt
Freshly ground black pepper, to taste
Optional: minced fresh tarragon or basil; see cook's note

Cook's note: If desired, just before serving, remove amount of dressing you think you'll be using and add 1 tablespoon of minced fresh tarragon or basil. If you add herbs to entire mixture and then store, herbs lose their fresh taste and get mushy.

Combine oil and blue cheese in small bowl. Using fork, mash about 1/2 of the blue cheese into oil. Stir in vinegar, garlic salt and ground black pepper.

Taste and add more oil or vinegar or garlic salt, as needed.