Blue Cheese Dressing With a Classic Wedge Salad

October 12, 2016

Ingredients

• 1 Egg
• 1 tsp Sea Salt (Citrus Dill of Sel Gris)
• 3 Tbsp Vinegar (Prosecco or Meritage Red Wine)
• 1 Tbsp Mustard
• 3/4 cup Avocado Oil
• 3/4 cup Frantoia 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

Instructions

1. In a food processor or blender add the egg, vinegar, salt, mustard, and grape seed or avocado oil.
2. 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.
3. Arrange wedged iceberg on a plate and top with dressing, tomatoes, blue cheese crumbles, and crumbled bacon. Sprinkle with salt and pepper. Enjoy!