This recipe was given to me by Judy Brothers. Once I tasted it I had to have the recipe. When I make it all my friends want the recipe, too. Use it as a salad dressing or as a spread with chunks of your favorite (hopefully Gayle's!) bread. I like sourdough late bake baguettes because their robust flavor holds up to the tang of the blue cheese. It is best to make it just before serving.

--Gayle Ortiz

1/3 cup olive oil
2 cloves garlic, chopped
1 wedge Roquefort, crumbled
3 green onions, chopped
2 tablespoons Parmesan, grated
1 whole pomegranate, seeded

Mix ingredients and just before serving add:

3 tablespoons red wine vinegar (or more)

Iceberg and croutons if for a salad

Baguettes, or other bread sliced if for a spread