To make dressing:
6 ounces blue cheese, crumbled
juice and zest of 1 lemon
1/4 cup buttermilk
1 Tablespoon Dijon mustard
1/2 cup Sciabica's Lemon Extra Virgin Olive Oil (http://www.sciabica.com/products/Lemon-Extra-Virgin-Olive-Oil.html)
salt and fresh ground pepper
In a small bowl, mash together the blue cheese, lemon juice and zest to form a paste; whisk in buttermilk and dijon mustard; add olive oil in a slow drizzle while whisking constantly until thick; add salt and pepper to taste.
To make salad:
6 iceberg wedges cut from one head of iceberg lettuce
1/2 pound cooked bacon, crumbled
3 Campari tomatoes, diced
Top wedge with dressing, bacon and tomato.
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