Iceberg Lettuce with Blue Cheese Vinagrette (Martha)

By lisalang

Ingredients

• 1 teaspoon Dijon mustard
• 3 tablespoons champagne vinegar
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup extra-virgin olive oil
• 4 ounces good-quality blue cheese, crumbled
• 1 head iceberg lettuce

Preparation

Step 1

Place mustard, vinegar, salt, and pepper in a bowl. Slowly drizzle oil into the bowl, and whisk until the mixture becomes thick. Mix in half of the crumbled blue cheese, and adjust seasoning.
Cut lettuce into four equal wedges, and place on serving dish. Spoon dressing over wedges, and garnish with remaining crumbled cheese. Serve.