Romaine Wedges With Tangy Blue Cheese Vinaigrette

Gourmet Magazine.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1⁄2 cup extra virgin olive oil
• 3  tablespoons  white balsamic vinegar
• 1 1⁄2 teaspoons anchovy paste
• 1  garlic clove, pressed
• 1  cup  crumbled maytag blue cheese (about 4 ounces)
• 2  small  hearts romaine lettuce, halved lengthwise
• 1⁄2 small red onion, thinly sliced

Directions

1. Combine first 4 ingredients in medium bowl to blend.
2. Whisk in cheese, leaving some whole pieces. Season with salt and generous amount of cracked pepper.
3. Place romaine wedges on plates. Drizzle 1/4 cup dressing over center of each. Top with onion.