Blue Cheese Dressing With a Classic Wedge Salad


1 Egg

1 tsp Sea Salt (Citrus Dill or Sel Gris)

3 Tbsp Prosecco Wine Vinegar

1 Tbsp Mustard

3/4 cup Avocado Oil

3/4 cup Frantoia Italian Extra Virgin Olive Oil

1/2 cup Blue Cheese crumbled

1 head Iceberg Lettuce quartered

4 Bacon Slices cooked and crubled

1 cup Cherry Tomatoes quartered

1/4 cup Blue Cheese crumbled

Salt (Citrus Dill or Sel Gris)

Fresh Black Pepper


  1. In a food processor or blender add the egg, vinegar, salt, mustard, and avocado oil.

  2. Cover and blend for about 10 seconds on a low speed. Without stopping the blender, slowly drizzle in the Bonsecchino olive oil. Add the crumbled blue cheese and process just until combined.

  3. Arrange wedged iceberg on a plate and top with dressing, tomatoes, blue cheese crumbles, and crumbled bacon. Sprinkle with salt and pepper. Enjoy!

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