Little Gem Wedge Salad

By carol gorman

Ingredients

• Blue Cheese & Herb Dressing
• 3/4 cup crumbled Point Reyes Original blue cheese
• 2/3 cup whole-milk plain Greek yogurt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white-wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh oregano
• 1 medium clove garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• Salad
• 6 heads Little Gem lettuce
• 1/2 cup crumbled blue cheese
• 3 bacon, cooked and crumbled
• 2 scallions, thinly sliced on the diagonal

Preparation

Step 1

To prepare dressing: Place ¾ cup blue cheese, yogurt, oil, vinegar, mustard, parsley, oregano, garlic, salt and pepper in a blender or food processor. Blend until almost smooth.

To prepare salad: Cut each head of lettuce in half lengthwise and place on a large salad plate. Dollop 2 tablespoons of the dressing over each serving and top with more blue cheese, bacon and scallions. Serve with extra dressing on the side, if desired.