Oregon Hazelnut Bleu Cheese Salad Dressing

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Intermediate
Jump To Recipe Print Recipe
A creamy, tangy vinaigrette featuring bold blue cheese and toasted Oregon hazelnuts.
Oregon Hazelnut Bleu Cheese Salad Dressing recipe image

This Oregon Hazelnut Bleu Cheese Salad Dressing is a luxurious way to elevate simple greens. The base combines tangy buttermilk and sharp white wine vinegar with the pungent, salty kick of crumbled bleu cheese. Toasted Oregon hazelnuts are blended in to provide a rich, nutty depth and a velvety texture that coats every leaf. A hint of garlic and cayenne adds warmth without overwhelming the palate. It’s perfect for autumn salads, grain bowls, or as a dip for fresh vegetables. While it contains raw eggs, careful emulsification creates a stable, creamy dressing that stays fresh for days. Serve it over crisp romaine or mixed baby greens for a restaurant-quality meal at home.

Oregon Hazelnut Bleu Cheese Salad Dressing recipe image
Print Recipe

Oregon Hazelnut Bleu Cheese Salad Dressing

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 956.2

Description

This Oregon Hazelnut Bleu Cheese Salad Dressing is a luxurious way to elevate simple greens. The base combines tangy buttermilk and sharp white wine vinegar with the pungent, salty kick of crumbled bleu cheese. Toasted Oregon hazelnuts are blended in to provide a rich, nutty depth and a velvety texture that coats every leaf. A hint of garlic and cayenne adds warmth without overwhelming the palate. It&# 226;ÂÂs perfect for autumn salads, grain bowls, or as a dip for fresh vegetables. While it contains raw eggs, careful emulsification creates a stable, creamy dressing that stays fresh for days. Serve it over crisp romaine or mixed baby greens for a restaurant-quality meal at home.

Ingredients

Directions

  1. Toast the Oregon hazelnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then let cool slightly before chopping coarsely.
  2. Place the eggs, buttermilk, white wine vinegar, minced garlic clove, salt, black pepper, and cayenne pepper into a blender or food processor.
  3. Add the crumbled bleu cheese and chopped toasted hazelnuts to the blender.
  4. Blend on medium speed to combine the ingredients into a smooth, consistent base.
  5. With the blender running on low, slowly drizzle in the olive oil in a thin, steady stream to create a thick, creamy emulsion.
  6. Taste the dressing and adjust salt or vinegar if needed, then pour into a jar or bowl to serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 956.2kcal
% Daily Value *
Total Fat 98.8g152%
Saturated Fat 16.8g85%
Cholesterol 106.6mg36%
Sodium 2530.9mg106%
Total Carbohydrate 18.0g6%
Dietary Fiber 6.3g26%
Sugars 2.2g
Protein 8.2g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salad dressing, bleu cheese, hazelnuts, oregon hazelnuts, buttermilk, emulsion, garlic, vinegar, olive oil, creamy dressing, nutty, tangy, homemade dressing, salad topping, vegetarian, gluten free
Recipe Card powered by WP Delicious