ICEBERG WEDGE WITH BLUE CHEESE-LEMON VINAIGRETTE

INGREDIENTS

1 head iceberg lettuce, core removed

Blue Cheese-Lemon Vinaigrette (recipe follows)

1 large tomato, diced

2 ounces hazelnuts (about 1/2 cup), lightly toasted and roughly chopped

6 ounces blue cheese, crumbled (1 1/4  cups)

Freshly ground black pepper, to taste

Vinaigrette:

2 tbsp. freshly squeezed lemon juice

2 tbsp. rice vinegar

1/2 cup extra-virgin olive oil 

2 1/2 ounces blue cheese, crumbled (about 1/2 cup)

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper 

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PREPARATION

1. Cut the head of lettuce in half by slicing it from top to bottom. Cut each half into 3 wedges.

2. Drizzle 2 to 3 tablespoons of dressing over each wedge, and then layer the tomato, hazelnuts, blue cheese, and pepper on top.

Serve cold.

Vinaigrette:

1. In a small bowl, whisk together lemon juice, rice vinegar, and olive oil 

2. Add blue cheese and mash it with the whisk to break it up. Season the dressing with salt and pepper to emulsify. The blue cheese should be well blended into the dressing.