1 large shallot, chopped

1/2 cup sherry wine vinegar

1/3 cup red wine vinegar

1/3 cup water

1 T brown sugar

1/3 cup molasses

salt and cracked black pepper to taste

2 cups extra virgin olive oil

1/2 cup crumbled Roquefort cheese

• Sauté shallots until lightly browned.

• Place all ingredients except cheese in a bowl and whisk thoroughly.

• Stir in Roquefort cheese.

©Tarbell's 1999

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