Recipe courtesy of Ina Garten

Green Salad with Blue Cheese Dressing

Name: Green Salad with Blue Cheese Dressing
Yield: 6 to 8 servings
Ingredients: 1/2 pound Roquefort cheese, divided; 1 cup good mayonnaise; 1/3 cup heavy cream; 2 teaspoons tarragon wine vinegar; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 heads green lettuce, washed and spun dry; 3 pounds heirloom tomatoes, mixed colors and sizes, sliced

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Yield: 6 to 8 servings

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Ingredients

1/2 pound Roquefort cheese, divided

1 cup good mayonnaise

1/3 cup heavy cream

2 teaspoons tarragon wine vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 heads green lettuce, washed and spun dry

3 pounds heirloom tomatoes, mixed colors and sizes, sliced

Directions

For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky.
Arrange the lettuce leaves on a platter and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes.