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4 ounces good Roquefort cheese, chopped
1 cup mayonnaise 1 cup heavy cream 2 tablespoons tarragon vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 head iceberg lettuce, cut in quarters, or 2 heads Bibb lettuce, cut in half Heirloom tomatoes, or other good tomatoes Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth. Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.
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