Crunchy Iceberg Salad with Creamy Blue Cheese

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For the dressing:

4 ounces Roquefort blue cheese, crumbled

2/3 cup good mayonnaise, such as Hellmann's or Best Foods

1/3 cup plain Greek yogurt

1 tablespoon sherry vinegar

Kosher salt and freshly ground black pepper

For the salad:

4 tender inside celery stalks, trimmed and sliced crosswise 1/4 inch thick

6 radishes, trimmed and sliced into thin rounds

5 scallions, trimmed, white and green parts sliced 1/4 inch thick

1 large head iceberg lettuce, wilted outer leaves removed

4 to 6 ounces Roquefort blue cheese, crumbled

Fleur de sel