Source The English Kitchen
|2 tbsp||cider vinegar|
|2 tbsp||heavy cream|
|3 1/2 ounces||extra virgin olive oil|
|2 ounces||blue cheese|
|2 fat ones||little gem lettuces|
|2 onions, thinly sliced on the diagonal||scallions|
|to taste||sea salt|
|to taste, freshly ground||ground black pepper|
1. Whisk the vinegar and cream together with a little seasoning. Whisk in the sugar until it dissolves. Gradually whisk in the olive oil. Fold in the cheese.
2. Wash the lettuces and dry them really well. Cut the lettuces into wedges lengthwise and fan them out on 4 chilled salad plates. Drizzle over the dressing, dividing it equally amongst the salads. Sprinkle evenly with the spring onions.