Too bad about the roquefort, because roquefort vinaigrette is awesome.

I suppose if you don't get Maytag, you don't get Point Reyes, which is creamier than many American blues and my current favorite.

Do you really need a recipe? I don't have measures, but rather than a vinaigrette, per se, I'd let the cheese be the "oil". With a crumbly blue cheese I'd crumble it fairly small, but leaving a few larger pieces that will remain lumps, combine some white wine with vinegar--maybe champagne vinegar, but white wine would be fine--and soak it with some cracked or coarsely ground black pepper and let it go gooey then stir it up, and amend it from there.

Or you could just take your favorite blue cheese dressing recipe and substitute oil and vinegar for the base.

Do you really need a recipe?

Thanks, plllog and chloebud. No, I don't exactly need a recipe, but I often find that people here add in interesting things that wouldn't have occurred to me. I can't say we completely don't get Point Reyes, but it's not popular and you can't tell how long the cut piece has been languishing in the cheese bin waiting for someone who knows what it is. It's much too expensive to take a chance on when you're not sure what you're getting. Like the Roquefort--I would not know that was a veined cheese if all I'd ever seen were the pieces available here.

I forgot to mention that we do occasionally get decent gorgonzola.

You can totally wing it, but I know what you mean regarding interesting things you might not think of. Can be part of the fun of these food forums. :-)

I like red wine vinegar and would likely use it. However, plllog's suggestion of white wine vinegar or champagne vinegar is good, too. Lots of vinegar choices. I have a pantry shelf with more bottles of vinegar than...well, just a lot.

Oh, I get that! About recipes for inspiration. I get a bit too literal when I'm tired. And then I babble. :)

Here is a family favorite my dear Mother used to make it is a version of the lovely Big Sur restaurant The Nepenthe! I hope I am not too late however this is our favorite dressing and salad for the past 40 years!

Roquefort vinaigrette
serves 6-8 people
2 tsp granulated garlic or we use fresh garlic 2 to 3 large cloves (peeled)
2 tsp dried basil
2 tsp dried oregano
2 tsp dried mustard
2 tsp coarsely ground black pepper
2 tsp brown sugar
1 tsp salt
5 to 6 ounces Roquefort cheese (Gorgonzola or blue Cheese works too)
2/3 C red wine vinegar
1 C canola or safflower oil
we use a blender and slowly add the oil to emulsify ingredients

Chopped Salad
2 heads romaine lettuce
1 head green leaf lettuce
4 to 6 cherry tomatoes (per plate)
Freshly ground black pepper to taste
TEAR rather than chop the lettuce, and half the cherry tomatoes. Toss the lettuce with the dressing in a large bowl. Mound onto plates and top with cherry tomatoes and freshly ground pepper. We also have added some cooked bacon, chicken breast and red onion to this salad and it is a meal in itself! Hope you enjoy this as much as we do!

Well the Blue Cheese lady is late to this party....I have several..

Blue Cheese vinaigrette
1 tsp Dijon mustard
1 large clove garlic crushed
1 T.white corn syrup
1/3 cup cider vinegar ( or rice vinegar, or white wine vinegar)
2/3 cup olive oil
2 T crumbled Maytag blue cheese
Whisk together the first 4 ingredients, and continue to whisk while adding the olive oil in a stream. Add crumbled blue cheese....pepper to taste and fresh herb of your choice ( oregano is good as is Italian parsley)