Reviewed: Nov. 13, 2009

I love blue cheese also, and this was really easy and delicious. I am sure my friends are going to get tired of seeing it so often as it's now one of my favorites. Thanks so much for sharing it with us.

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OStreetGuy

Cooking Level: Expert

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Reviewed: Sep. 1, 2009

This was easy dish to make and turned out well.

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Amanda

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 21, 2009

A mature dish, that's for sure. I gobbled it up in no time. We used big capers and I am thinking of increasing the amount next time.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 15, 2009

Definitely an adult appetizer, I'll add more capers next time. Very rich, but the adults loved it.

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Kathleen

Cooking Level: Intermediate

Home Town: Greenleaf, Wisconsin, USA

Living In: Mcminnville, Oregon, USA

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Reviewed: Mar. 7, 2009

After today, definitely a new favorite! Awesome combination!

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fallnpetal

Cooking Level: Expert

Home Town: Columbia, Missouri, USA

Living In: Georgetown, Texas, USA

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Reviewed: Jan. 26, 2008

Made this for a dinner party. Fabulous. Great combination of flavors. Thanks for sharing.

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JONBATTLE

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Reviewed: Aug. 30, 2005

This is a wonderful appetizer that is easy and colorful. Have tried this with other vinegar based dressings...including a classic Hozel tarragon dressing. But always use Maytag Blue cheese

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chef101

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Reviewed: Aug. 15, 2005

You have to LOVE blue cheese - we do - but I thought this was a bit too much - it didn't go over well with company

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jun. 27, 2005

I cut back on the red onion, and cubed the blue cheese instead of crumbling. Was very good and easy to pull together. Would suggest making it several hours before serving as it taste better as the flavors blend.

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2many2count

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Reviewed: Aug. 22, 2004

I tried this recipe the first time with my Bunco Group. It was such a hit! A nice change from the "sweet things" and everyone wanted the recipe. Since I have used it again and again and it is always well received. Very different!!!

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BETSYGIRL

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Coarsegold, California, USA

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Reviewed: Jan. 25, 2004

This was a very easy recipe to pull together, though I made a few adjustments. I used less than a full red onion (as it appeared 'overpowering') and I lightly tossed the red onion in the liquid before drizzling over the blue cheese. Lastly, we had some left over and the blending of flavors overnight was marvelous. If you have the time, I'd encourage making it at least 3-4 hours ahead of time. Very easy and lots of raves!

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