Steak House Wedge Salad with Homemade Blue Cheese Dressing

The wedge part is pretty simple, cut a head of lettuce in quarters, one per plate, and place the dressing and tomatoes on top.

The magic is in the homemade dressing. I also made an aluminum foil pouch, and cooked the tomatoes on the grill with a tablespoon of minced garlic, Australian pink river salt and fresh cracked pepper.


Blue Cheese Dressing:

Ingredients:

1 1/2 cup mayonnaise
1 1/2 cup sour cream
8 ounces of a lighter blue cheese (unless you love the funk)
1 tablespoon of lemon juice
2 tablespoons chives or green onions
salt and pepper to taste

Directions:
Combine mayonnaise or sour cream.
Add in lemon juice, blue cheese and chives/green onions.
Season with salt and pepper to taste.
Refrigerate for an hour or longer to let the flavors meld.

Drizzle a little olive oil over the wedge, top with dressing and tomatoes, Enjoy!

I served this with filets from Fresh Market and grilled corn.