One of our favorite things to do
is have a dinner picnic at the beach
all summer long!
I have been loving this recipe lately,
and thought I'd share.
(it is perfect for a picnic - super easy to pack and prep)
Quarter a head of iceberg lettuce (I've also tried butter lettuce and it was great),
and top with a zesty blue cheese vinaigrette.
3 tablespoons white wine vinegar
1 small shallot, finely chopped
1 teaspoon dijon mustard
1/2 cup extra-virgin olive oil
1/4 cup crumbled blue cheese (1 ounce)
coarse salt and freshly ground pepper
1 head iceberg lettuce, quartered into wedges
1. Whisk together vinegar, shallot, and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Whisk in half the blue cheese. Season with salt.
2. Arrange lettuce wedges on a platter. Drizzle with vinaigrette. Sprinkle with remaining blue cheese, and season with pepper.
Note: I added chopped baby heirloom tomatoes and it was delish!
recipe from martha stewart