Blue Cheese Ranch Wedge

By margiekyle

Ingredients

• 1 cup creme fraiche
• 1/4 cup buttermilk
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley leaves, chopped
• 2 tablespoons freshly sliced chives
• 1 teaspoon fresh thyme leaves, chopped
• 1 clove garlic, chopped
• 1/2 lemon, juiced (about 1 tablespoon)
• 1/4 teaspoon onion powder
• 1/3 cup crumbled blue cheese
• Kosher salt and coarsely ground black pepper
• 1 head iceberg lettuce, quartered and core removed
• 1 cup halved grape tomatoes
• 1/2 cup chopped toasted pecans

Preparation

Step 1

For the dressing:
Combine the creme fraiche, buttermilk, basil, parsley, chives, thyme, garlic, lemon juice and onion powder with a whisk in a medium bowl.

Fold in the blue cheese, season with salt and pepper to taste and refrigerate until you are ready to serve.

For the wedge:
Divide the lettuce wedges among 4 plates.

Top each with 1/4 cup of the dressing, the tomatoes and toasted pecans. Serve the remaining dressing on the side. Eat right away!