Blue Cheese Vinaigrette 6 oz blue cheese crumbles 1 ½ cups red wine vinegar 2 Tbsp Worcestershire 1 Tbsp Dijon 6 cloves crushed garlic 1 ½ tsp salt 1 Tbsp black pepper 2 Cups olive oil blend Place blue cheese into food processor and blend with vinegar.  Add remaining ingredients except for oil.  Slowly pour oil into processor while running to emulsify oil. Makes about 1 Qt dressing. Store in dressing dispensing bottle.  Refrigerate.