Wedge Salad with Blue Cheese Vinaigrette

A modern take on wedge salad with blue cheese vinaigrette.

1 head iceberg lettuce, cored and cut into wedges
2 eggs, simmered for 12 minutes, peeled and cut into quarters
8-10 cherry tomatoes, halved
1/2 cup blanched yellow beans, cut into bite-sized pieces

Blue Cheese Vinaigrette
1 egg yolk
1 tbsp. grainy mustard
1 tbsp. dijon mustard
zest of 1 Meyer lemon plus juice from half of it
1/3 to 1/2 cup vegetable oil or light olive oil
2-3 tbsp. gorgonzola cheese, crumbled
salt and pepper, to taste

View the full recipe at Because I Like Chocolate →