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Wedge Salad with Blue Cheese & Herb Dressing

Little Gem lettuce is like a cross between romaine and butterhead. It's perfect for making an updated take on the wedge salad in this healthy recipe. If you can't find Little Gem, use half a romaine heart for each serving. You can order Point Reyes Original blue cheese online from pointreyescheese.com or substitute another raw-milk blue cheese.

Course: Appetizer, Salad, Side Dish

Servings:

Author: EatingWell

Ingredients

Blue Cheese & Herb Dressing

3/4 cup crumbled Point Reyes Original blue cheese
2/3 cup whole-milk plain Greek yogurt
1/4 cup extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh oregano
1 medium clove garlic
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper

Salad

6 heads Little Gem lettuce
1/2 cup crumbled blue cheese
3 pieces bacon cooked and crumbled
2 scallions thinly sliced on the diagonal

Instructions

To prepare dressing: Place ¾ cup blue cheese, yogurt, oil, vinegar, mustard, parsley, oregano, garlic, salt and pepper in a blender or food processor. Blend until almost smooth.
To prepare salad: Cut each head of lettuce in half lengthwise and place on a large salad plate. Dollop 2 tablespoons of the dressing over each serving and top with more blue cheese, bacon and scallions. Serve with extra dressing on the side, if desired.
To make ahead: Refrigerate dressing (Step 1) for up to 5 days.