Blue Cheese Dressing With a Classic Wedge Salad
1 tsp Sea Salt (Citrus Dill of Sel Gris)
1 Tbsp Mustard
3/4 cup Oil (Grape Seed or Avocado)
3/4 cup Primagoccia EV Olive Oil
1/2 cup Blue Cheese crumbled
1 head Iceberg Lettuce quartered
4 Bacon Slices cooked and crubled
1 cup Cherry Tomatoes quartered
1/4 cup Blue Cheese crumbled
Salt (Citrus Dill or Sel Gris)
Fresh Black Pepper
In a food processor or blender add the egg, vinegar, salt, mustard, and grape seed or avocado oil.
Cover and blend for about 10 seconds on a low speed. Without stopping the blender, slowly drizzle in the Primagoccia olive oil. Add the crumbled blue cheese and process just until combined.
Arrange wedged iceberg on a plate and top with dressing, tomatoes, blue cheese crumbles, and crumbled bacon. Sprinkle with salt and pepper. Enjoy!
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