Iceberg Lettuce with Blue Cheese Vinaigrette

By cheeserohan

Ingredients

• 3 Tablespoons white-wine vinegar
• 1 small shallot, finely chopped
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1/4 cup crumbled blue cheese (1 ounce)
• course salt and freshly ground pepper
• 1 head iceberg lettuce, quartered into wedges

Preparation

Step 1

1. Whisk together vinegar, shallot, and mustard. Pour oil sin a slow, steady stream, whisking constantly until emulsified. Whisk in half the blue cheese. Season with salt.

2. Arrange lettuce wedges on a platter. Drizzle with vinaigrette. Sprinkle with remaining blue cheese and season with pepper.