Blue Cheese Dressing With a Classic Wedge Salad
3 Tbsp Prosecco Wine Vinegar
1 Tbsp Mustard
3/4 cup Avocado 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
Fresh Black Pepper
In a food processor or blender add the egg, vinegar, salt, mustard, and avocado oil.
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.
Arrange wedged iceberg on a plate and top with dressing, tomatoes, blue cheese crumbles, and crumbled bacon. Sprinkle with salt and pepper. Enjoy!