Iceberg and Blue-Cheese Salad

• 1 tight head iceberg lettuce (about 1 1/4 pounds)
• 3 ripe tomatoes (about 1 1/4 pounds)
• 1 4 1/2-ounce piece blue cheese (Danish, Stilton, Gorgonzola or Roquefort)
• 1 1/2 tablespoons Dijon-style mustard
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons red-wine vinegar
• 6 tablespoons canola or corn oil

1. Discard any damaged outer leaves from the head of lettuce and cut it into 6 wedges.
2. Core the tomatoes and cut each into six wedges.
3. Arrange a wedge of lettuce and three wedges of tomato on each of six salad plates.
4. Crumble the cheese and sprinkle it over the lettuce and tomatoes on each plate.
5. Mix the mustard, salt, pepper, vinegar and oil in a bowl to make the dressing.
6. (Don't worry if the ingredients separate; the mixture is not intended to be homogenized.)
7. Spoon the dressing over the lettuce and tomatoes, and serve immediately.

tomatoes, blue cheese, mustard, salt, freshly ground black pepper, redwine vinegar, corn oil

Taken from cooking.nytimes.com/recipes/9750 (may not work)