Tomatillo Blue Cheese Vinaigrette

Yields1 ServingPrep Time10 minsTotal Time10 mins

"a true Texas summer vinaigrette that will have guests asking for the recipe"

1 medium tomatillo, peeled, washed and processed to purree

1 tsp kosher salt

1 ½ tsp madagascar black peppercorns ground medium

1 tbsp Maille dijon mustard

1 tbsp steen's pure cane vinegar

2 tbsp rice wine vinegar

2 tbsp Bragg's Apple Cider Vinegar Drink

1 tbsp Maytag Blu Cheese, crumbled finePoint Reyes Blu works great too

5 large basil leaves, rolled and sliced into a thin chiffonade

3 tbsp Atlas Moroccan olive oilCorto Xoxo virgin olive oil is a good sub

Begin with 1/2 the puree of the tomatillo, add the salt, pepper, counter seasoning and mustard. Whisk to mix.

Add the vinegars, Blu cheese and basil. Whisk again to mix well. Crushing Blue cheese down even further. Let stand if possible.

Adjust by adding more tomatillo if desired.

Drizzle olive oil in while whisking continuously. Serve immediately.

Dress Salad before plating. Garnish with Swa-heat Pickled Cayennes.

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