Handheld Wedge Salad

Blue Cheese Dressing

• ¼ cup Japanese mayo
• ¼ cup créme fraîche
• tiny squeeze of lemon (+ more to taste)
• ¼ tsp white pepper
• ⅓ cup blue cheese (grated)
• 1 tsp dried chives
• ¼ tsp onion powder
• 1 tsp dijon mustard
• 1-2 tbsp half and half

Handheld Wedge Salad

• 5 mini romaine heads
• 3 slices bacon
• cherry tomatoes (diced, for topping)
• black pepper ( to taste, for topping)
• balsamic glaze (to taste, for topping)
• blue cheese (to taste, for topping)
• parsley (fresh, chopped, for topping)
• chives (fresh, chopped, for topping)

Blue Cheese Dressing

1. 1

   In a food processor, add Japanese mayo, créme fraîche, a squeeze of lemon, white pepper, onion powder, dijon mustard, blue cheese and chives. Start by adding 1 tbsp of half-and-half and process until very smooth. Add more half and half if you want it smoother. Taste and add more lemon if you would like. Store covered in the fridge till ready to serve.

Handheld Wedge Salad

1. 2

   In a skillet or the oven (whatever your preferred method is) crisp up the bacon well and chop super small.

2. 3

   Remove outer leaves of your mini romaine lettuce. Wash and dry well.

3. 4

   Cut off a bit of the ends and cut in half lengthwise. Make sure you leave the stem in tack so it doesn't fall apart.

4. 5

   When you're ready to serve, drizzle the romaine with the dressing, add a bit of balsamic glaze, bacon, chopped tomatoes, fresh chives and parsley, black pepper and more blue cheese. Pick them up and enjoy!