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Bleu Cheese Dressing
5 lg Shallots,
1/4 c Red wine vinegar,
3 tb Dijon mustard, (heaping)
1 ts Fresh tarragon,
1 ts Fresh thyme ,
1 tb Cilantro leaves,
1 tb Minced parsley,
3 c Olive oil,
1 c Danish bleu cheese, crumbled
Process first 8 ingredients in blender until pur‚ed. With blender running,
add oil in a slow stream to emulsify. Toss salad greens in dressing,
sprinkle cheese on top.
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