Walnut and Blue Cheese Wedge

• 1 teaspoon vegetable oil
• 2 tablespoons honey
• 34 cup Fisher Walnut Halves
• 13 cup mayonnaise
• 14 cup sour cream
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 (5 ounce) packagecrumbled blue cheese, divided
• 12 cup dried cranberries
• 2 large head iceberg lettuce, outer layer removed, each cut into 3 wedges

1. Glazed Walnuts: Preheat oven to 350F Line a small baking pan with parchment paper.
2. Combine oil and honey in small bowl.
3. Add walnuts; toss to coat.
4. Transfer to prepared baking pan; bake 12-14 minutes, stirring halfway through baking time.
5. Remove from oven, Cool completely.
6. Dressing: Whisk mayonnaise, sour cream, red wine vinegar and Worcestershire sauce together in a small bowl.
7. Reserve 6 tablespoons of the blue cheese, stir in remaining cheese.
8. Place each wedge of lettuce onto a plate.
9. Drizzle with dressing, reserved blue cheese, cranberries and glazed walnuts.
10. Serve immediately.
11. Note: If dressing thickens after refrigeration, thin down with a little milk.

vegetable oil, honey, fisher walnut halves, mayonnaise, sour cream, red wine vinegar, worcestershire sauce, blue cheese, cranberries, head iceberg lettuce

Taken from www.food.com/recipe/walnut-and-blue-cheese-wedge-506168 (may not work)