Ingredients:
For the Dressing:
- 1 Egg
- 3 Tbsp Prosecco White Wine Vinegar or White Vinegar
- 1 tsp Sel Gris Sea Salt
- 1 Tbsp Mustard
- 3/4 cup Frantoia Italian Extra Virgin Olive Oil
- 3/4 cup Avocado Oil
- 1/2 cup Blue Cheese, crumbled
For the Salad:
- 1 Head of 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
Directions:
- Add the egg, vinegar, salt, mustard, and 3/4 cup Frantoia or Avocado Oil in a food processor or blender.
- Cover and blend for about 10 seconds at a low speed. Slowly drizzle in the additional 3/4 cup Frantoia Olive Oil without stopping the blender. Add the crumbled blue cheese and process just until combined.
- Arrange wedged icebergs on a plate and top with dressing, crumbled bacon, tomatoes, blue cheese, and a sprinkle of salt and pepper. Enjoy!
