Blue Cheese Vinaigrette

Ingredients

• 0.5 cup apple cider vinegar 
• 0.1 teaspoon pepper black freshly ground
• 3 tablespoons cheese blue crumbled
• 1.5 cups chicken stock see 
• 2  ears corn fresh
• 0.5 cup olive oil extra virgin 
• 1 cup tomatoes diced green
• 2 tablespoons herbs mixed chopped (chervil, tarragon, chives)
• 1 teaspoon kosher salt 

Equipment

• frying pan
• sauce pan
• sieve

Directions

1. Cut corn from cobs, reserving cobs.
2. Heat oil in a saut pan over medium heat.
3. Add corn, and cook 1 minute. Set aside to cool.
4. Meanwhile, combine chicken stock and corn cobs in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes.
5. Pour mixture through a fine wire-mesh strainer; cool to room temperature or chill until ready to use.
6. 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.