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Dijon Blue Cheese Dressing

1 small garlic clove
1/2 cup white wine vinegar
1 tbsp. lemon juice
4 anchovy fillets, drained
1 tsp. dried leaf oregano or 2-1/2 tsp. fresh oregano, minced
1 tsp. celery salt
1/2 tsp. salt
1 egg
1/4 cup coarsely crumbled blue cheese
1/2 tsp. Dijon Mustard
1/2 tsp. sugar
3/4 cup olive oil
Directions: In a food processor fitted with steel blade, drop garlic through feed tube and mince. Add all other ingredients except olive oil. Process until blended, about 5 seconds. Stop the food processor and scrape down side of the bowl. With the food processor on again, pour oil through feed tube in a slow, steady stream. Process until combined. Pour mixture into a bowl. Cover and refrigerate until chilled (or up to 3 days before serving). Whisk briefly if dressing separates.

Yields: about 1 cup
Source: KC Steak Company

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