HONEY MUSTARD DRESSING

1/4 cup full fat mayonnaise

1 heaping Tbsp. honey

1 Tbsp. prepared yellow mustard (like French's)

2 tsp. lemon juice

Whisk all ingredients together in a bowl til smooth and creamy. Let rest in the fridge for at least 2 hours before serving.

ITALIAN VINAGRAITTE

I played with this one for a month til I got it where I wanted it. I love this, so does everyone else.1/2 cup good quality extra virgin olive oil (I prefer Greek)

1/4 cup white wine vinegar or champagne vinegar

1 Tbsp. dark balsamic vinegar (optional)

1 large clove garlic, peeled, smashed but left whole

2 Tbsp. fresh lemon juice

1 Tbsp. smooth Dijon mustard

1/2 tsp. dried mixed Italian seasoning

1/2 tsp. sugar

1 Tbsp. freshly grated Parmesan cheese (the real stuff please)

salt and freshly ground black pepper to taste

Whisk all ingredients with a wire whisk til emulsified or place into a blender on low for about 7 seconds. Let rest in the fridge for at least 2 hours before serving. Best at room temperature.

THE BEST BLUE CHEESE/CHIVE DRESSING

1 cup well shaken buttermilk or use whole milk and half and half combined.

1/2 cup plus 2 Tbsp. full fat mayonnaise

1 Tbsp. fresh lemon juice

1/4 tsp. Worchestershire sauce

1 clove garlic minced

1/4 tsp. salt

freshly ground black pepper 

3 sprigs FRESH flat leaf Italian parsley - leaves only

3/4 cup crumbled or softened blue cheese (try to use a good quality wedge such as Maytag rather than the container blue cheese.)

2 Tbsp. finely chopped chives

This one is much harder:

Blend buttermilk or milk/half and half, mayonnaise, lemon juice, Worchestershire sauce, garlic salt and pepper in a blender on low til smooth.

Add parsley and blue cheese blending for about 20 seconds til completely blended. Top with chopped chives.  

This dressing will be somewhat thin but will thicken as it sits in the fridge. Make this at least 2 hours before serving.