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The flavor improves over night, so one may want to make the vinaigrette the day before, then add the crumbled blue cheese before dressing the salad

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Mustard, tahini, miso paste, and honey are tasty vinaigrette emulsifiers that do the trick, but its important to remember that this is only temporarysooner or later the oil and vinegar will separate again, so remember to make your vinaigrette only right before you dress your salad, or you will have re-emulsify it