Iceberg Hearts With Blue Cheese Vinaigrette - cooking recipe

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

Preparation

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.
Plate each iceberg head; drizzle with dressing and garnish with the remaining cheese.