ICEBERG LETTUCE WITH BLUE CHEESE VINAIGRETTE

By Clarabell

Ingredients

• 3 T white-wine vinegar
• 1 small shallot, finely chopped
• 1 t Dijon mustard
• 1/2 c extra-virgin olive oil
• 1/4 c crumbled blue cheese (1 oz)
• Coarse salt and freshly ground pepper
• 1 head iceberg lettuce, quartered into wedges

Preparation

Step 1

1. Whisk together vinegar, shallot, and mustard. Pour in oil in 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.