PANTRYFLEX

On the jar: Glasscourt Citrus-Honey

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Blue Cheese Honey Vinaigrette

Independent adaptation of a publicly published Vivian Howard recipe. Not affiliated with, sponsored by, or endorsed by Vivian Howard.

Citrus-Honey from a national-award-winning chef.

Ratio

Ratio by volume: Blue Cheese 120 ml, Lemon Juice 45 ml, Cider Vinegar 45 ml, Honey 45 ml, Salt 5 ml, Pepper 3 ml, Grapeseed Oil 60 ml
Blue Cheese 120 mlLemon Juice 45 mlCider Vinegar 45 mlHoney 45 mlSalt 5 mlPepper 3 ml

Ingredients

  • Blue Cheese — 1/2 cup high quality blue cheese such as Maytag, broken into crumbles (120 ml)
  • Lemon Juice — 3 Tbsp lemon juice (45 ml)
  • Cider Vinegar — 3 Tbsp cider vinegar (45 ml)
  • Honey — 3 Tbsp honey (45 ml)
  • Salt — 1 tsp salt (5 ml)
  • Pepper — 10 turns of the pepper mill or 1/2 tsp black pepper (2.5 ml)
  • Grapeseed Oil — 1/4 cup grape seed or sunflower oil (60 ml)

Method

  1. Pour to the lines in order (bottom → top): Blue Cheese, Lemon Juice, Cider Vinegar, Honey, Salt, Pepper, Grapeseed Oil.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

Eastern North Carolina chef of Chef & the Farmer (Kinston) and later Lenoir; James Beard Outstanding Cookbook and Best Chef: Southeast. PBS series A Chef's Life documented local produce and hog cookery.

Adapted from a Vivian Howard recipe (Vivian Howard / CBS The Dish (Brussels sprout and pear salad)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Vivian Howard / CBS The Dish (Brussels sprout and pear salad) (published as “Blue Cheese Honey Vinaigrette”). Full citation lives in Provenance.

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