Iceberg lettuce with blue cheese dressing and toasted almonds

Instructions:

2 ounces whole shelled almonds

4 1/ 2 ounces blue cheese, crumbled

1 1/ 2 tablespoons fresh lemon juice

1/3 cup buttermilk

1 1/ 2 tablespoons olive oil

Freshly ground pepper

1 head iceberg lettuce, cut into 4 wedges

1 Granny Smith apple, cored and cut into 1/ 2 -inch cubes

Preheat the oven to 350ï€ F. Spread the almonds on a rimmed baking sheet, and bake until lightly toasted, 7 to 8 minutes. Let cool, then coarsely chop.
In a medium bowl, whisk together the cheese, lemon juice, buttermilk, and oil until smooth, and season with pepper.
Break each lettuce wedge in half. Divide among 4 plates; top with apple cubes. Spoon dressing over each serving. Garnish with almonds, and serve.

SERVES 4

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