5 large shallots
1/4 cup red wine vinegar
3 tablespoons Dijon mustard — heaping
1 teaspoon fresh tarragon
1 teaspoon fresh thyme
1 tablespoon cilantro leaves
1 tablespoon minced parsley
salt
pepper
3 cups olive oil
1 cup Danish bleu cheese — crumbled
Process first 8 ingredients in blender until pureed. With blender running, add oil in a slow stream to emulsify. Toss salad greens in dressing, sprinkle cheese on top.