Iceberg Hearts with Blue Cheese Vinaigrette

Total Time
Prep 10 mins
Cook 0 mins

Very simple, very fresh salad with homemade dressing. Yum. A nice addition to a more complicated meal.


  1. Mix mustard, vinegar, and half of the blue cheese; gradually add the olive oil while whisking and whisk until emulsified; season with salt and pepper.
  2. Plate each iceberg head; drizzle with dressing and garnish with the remaining cheese.
Most Helpful

Made this last night exactly as written but added about 1/2-1 teaspoon of sugar to cut some of the tartness (we like ours a little sweeter). It was a _wonderful_ Vinaigrette! Thank you for such a wonderful recipe.

mama smurf September 01, 2009

Haven't run across your recipes for awhile and am sure glad I did. I was playing a tag game for recipes that hadn't been reviewed and were more then 3 years old, and for the life of me, I cannot understand why this hadn't been reviewed before! A complex taste of blue cheese and the nice bite of vinegar with iceberg hearts and total package here. I followed this exactly, and didn't change anything. I just enjoyed it under the shade of the big maple tree and let the breeze come up from the valley below. Thanks for sharing! Made for *Bargain Basement* tag game August 2009

Andi of Longmeadow Farm August 19, 2009