Blue Cheese Vinaigrette

1. 1

   Cut corn from cobs, reserving cobs. Heat oil in a saute pan over medium heat. Add corn, and cook 1 minute. Set aside to cool.

2. 2

   Meanwhile, combine chicken stock and corn cobs in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes.

3. 3

   Pour mixture through a fine wire-mesh strainer; cool to room temperature or chill until ready to use.

4. 4

   Stir green tomato into cooled corn; stir mixture into corn stock. Just before serving, mix in herbs, blue cheese, and cider vinegar. Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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