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Such a classic! Simple yet tasty Blue Cheese Dressing with a Classic Wedge Salad can complement any main dish or be a refreshing salad for lunch.
3 Tbsp Prosecco White Wine Vinegar
1 tsp Sel Gris Sea Salt
1 Tbsp Mustard
3/4 cup Avocado Oil
1/2 cup Blue Cheese, crumbled
1 Head Iceberg Lettuce, quartered
4 Bacon Slices, cooked and crumbled
1 cup Cherry Tomatoes, quartered
1/4 cup Blue Cheese, crumbled
Sel Gris Sea Salt, to finish
Fresh Ground Black Pepper, to finish
In a food processor or blender add the egg, vinegar, salt, mustard, and 3/4 cup Frantoia or Avocado Oil.
Cover and blend for about 10 seconds on a low speed. Without stopping the blender, slowly drizzle in the additonal 3/4 cup Frantoia Olive Oil. Add the crumbled blue cheese and process just until combined.
Arrange wedged iceberg on a plate and top with dressing, crumbled bacon, tomatoes, blue cheese and a sprinkle of salt and pepper. Enjoy!
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