Ingredients
3 tablespoons white-wine vinegar
1 small shallot, finely chopped
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup crumbled blue cheese (1 ounce)
Coarse salt and freshly ground pepper
1 head iceberg lettuce, quartered into wedges
Preparation
Whisk together vinegar, shallot, and mustard. Pour inoil in a slow, steady stream, whisking constantly untilemulsified. Whisk in half the blue cheese. Season with salt.
Arrange lettuce wedges on a platter. Drizzle withvinaigrette. Sprinkle with remaining blue cheese, andseason with pepper.
