5 Large Shallots
1/4 cup Red Wine Vinegar
3 heaping tablespoons Dijon Mustard
1 teaspoon Fresh Tarragon
1 teaspoon Fresh Thyme
1 tablespoon Cilantro Leaves
1 tablespoon Minced Parsley
Salt
Pepper
3 cups Olive Oil
1 cup Crumbled Danish Bleu Cheese
Process first eight ingredients in blender until pureed. With blender running, add oil in a slow stream to emulsify. Toss salad greens in dressing, sprinkle bleu cheese on top.