- 1 shallot, peeled and sliced roughly but thinly
- 1 tablespoon red wine vinegar
- 1 cup buttermilk
- 1 cup bleu cheese
- Pinch salt
- 1/4 teaspoon coarse ground pepper
Combine all ingredients in a food processor and pulse until desired consistency. This dressing can be made 1 or 2 days in advance and stored in an airtight container in the refrigerator.