Copycat Outback Bleu Cheese Vinaigrette

2/3 cup extra virgin olive oil

1/4 cup crumbled blue cheese

1/4 cup honey

2 tablespoons grated parmesan cheese

1 tablespoon granulated sugar

1 tablespoon minced garlic

1 1/4 teaspoons salt

1 teaspoon Italian herb seasoning

1/4 teaspoon ground black pepper

1/4 teaspoon crushed red pepper

1/2 cup unseasoned rice vinegar

2 teaspoons lemon juice

Make bleu cheese vinaigrette by combining all ingredients except vinegar and lemon juice in a small pan over medium heat. When mixture begins to bubble turn off heat. Let cool.

When mixture is cool, combine it with rice vinegar and lemon juice in a blender. Blend on high speed for 1 minute, cover and chill.

Use on your favorite green salad.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from www.familyoven.com