Easy Wedge Salads with Blue Cheese and Tomatoes

 

Serves 4.

Ingredients:

1 large head of iceberg lettuce, cut into four wedges and washed

3 Roma tomatoes, chopped into bite-size pieces

Freshly ground black pepper

 

For Dressing:

8 ounces good quality blue cheese (or Roquefort cheese), crumbled

1 cup light mayonaise

1 cup heavy cream

2 tablespoons tarragon vinegar

1 teaspoon kosher salt

Freshly ground black pepper

 

Instructions:

For dressing: In large bowl, whisk together all ingredients -- except about 2 ounces of blue cheese crumbles (save these to crumble on top!).

Place each wedge on a separate plate. Spoon dressing over each wedge. Sprinkle with tomatoes, blue cheese crumbles, and black pepper.

Serve immediately with knife and fork.