This vinaigrette is great on salad; try romaine, pear, dried cranberries and toasted pecans? But it’s also a fast way to give flavour to grilled or roasted beef, pork or chicken when used as a dip. Enjoy!

• 2 tbsp (30 mL) Belgian Abbey Ale BRÜ mustard
• 2 tbsp (30 mL) honey
• ¼ cup (60 mL) red or white wine vinegar
• 1/3 cup (80 mL) olive oil
• ½ tsp (5 mL) salt
• ¼ cup (60 mL) of your favourite blue cheese, St. Agur and Roquefort work really well

Place all the ingredients in a blender and pulse until smooth, or leave a few crumbles of cheese intact if you like. Keeps in the refrigerator for 2 weeks.

Makes about 1 cup (250 mL).