Lettuce Wedge

• Dressing:
• 7 oz. crumbled blue cheese
• 2/3 C mayonnaise
• 1/3 C buttermilk, well shaken
• 1/4 C red wine vinegar
• 3 T sour cream
• 2 T oil
• 1 1/2 T sugar
• 1/2 tsp minced garlic
• 1/4 tsp fresh ground pepper
• Salad:
• 1 large head iceberg lettuce
• 6 oz. crumbed blue cheese
• 3 diced, seeded plum tomatoes

1. Dressing:
2. Place the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, oil, sugar, garlic and pepper in a bowl. Using a hand held mixer on low speed, combine all ingredients, scraping down the bowl once.
3. Refrigerate 24 hours or as long as 3 days.
4. Salad:
5. Cut the lettuce head in half. Then cut each half in thirds. Trim the core from each wedge. Place the wedges on chilled salad plates. Spoon 1/3 of the dressing over each wedge, allowing it to run over the sides. Sprinkle each with blue cheese and tomatoes, diving evenly.
6. Serve chilled.

dressing, blue cheese, mayonnaise, buttermilk, red wine vinegar, sour cream, t oil, t, garlic, ground pepper, salad, head iceberg lettuce, crumbed blue cheese, tomatoes

Taken from www.epicurious.com/recipes/member/views/lettuce-wedge-50132430 (may not work)