Instructions: Combine buttermilk, eggs, vinegar, garlic, salt and both peppers in a blender or mixer bowl. Blend together until well mixed and slowly add olive oil. When the dressing is totally emulsified and creamy, reduce speed to low and add bleu cheese, Oregon hazelnuts, parsley and lemon rind. When the ingredients are thoroughly mixed together, the dressing is ready to serve.

Refrigerate any unused portion. This is a hearty dressing that is good on green salads, fruit salads, beef dinner salads and even a baked potato.

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