- 1 tablespoon Dijon mustard
- 3 tablespoons champagne vinegar or white wine vinegar
- 4 ounces Roquefort cheese, crumbled
- Coarse salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
Combine the mustard, vinegar, and half the blue cheese in a small bowl. Slowly drizzle in the oil, whisking until the mixture becomes thick; gently fold in remaining blue cheese. Season with salt and pepper.