I love the bottled blue cheese vinaigrette
from the refrigerator case at the grocery.
I think I got it figured out here.
½ C grapeseed oil or extra-light olive oil or other good quality mild-tasting oil
½ C. real apple cider vinegar
1½ tsp salt
½ tsp fresh ground pepper
1 tsp dry mustard
1½ tsp each basil, thyme, marjoram, chervil
1-2 crushed garlic cloves
1T grated onion
¼ - ½ C. crumbled blue cheese
Combine all but cheese and blend until smooth. Stir in cheese. Refrigerate 24 hours before using.