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Iceberg Hearts With Blue Cheese Vinaigrette Recipe

by Global Cookbook

Ingredients

1 Tbsp. Dijon mustard 3 Tbsp. champagne or possibly white-wine vinegar 4 ounce good-quality blue cheese crumbled

1/2 c. extra-virgin extra virgin olive oil Coarse salt to taste Freshly-grnd black pepper to taste 1 x iceberg lettuce head cut in 4 wedges

Directions

1. Combine mustard, vinegar, and half of the blue cheese in a bowl. Slowly drizzle in oil, whisking till the mix becomes thick. Season with salt and pepper.
2. Place one wedge of lettuce on each serving plate, and drizzle with dressing. Garnish with the remaining cheese.
3. This recipe yields 4 servings.
4. Comments: Be sure to use a good-quality blue cheese such as Maytag Blue, that is made in Newton, Iowa, and has established itself as one of America's best blue cheeses. Maytag Blue is handmade from unpasteurized cow's lowfat milk and aged for six months - twice as long as most commercially produced American blue cheese - in cellars carved directly into the side of a hill on the farm.

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