Iceberg Hearts with Blue Cheese Vinaigrette

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

• Ready In: 10 mins
• Serves: 2

Ingredients

• 1 1⁄2 teaspoons Dijon mustard
• 1 1⁄2 tablespoons champagne vinegar or 1 1⁄2 tablespoons white wine vinegar
• 2  ounces blue cheese, crumbled
• 1⁄4 cup olive oil
•  coarse salt
•  fresh ground black pepper
• 1⁄2 head iceberg lettuce, cut in 2 wedges

Directions

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.