Chef Lou's "Bum Rap" Iceberg Wedges with Peanut Blue dressing
1 cup Gorgonzola Cheese Crumbles
1/4 cup Lemon Juice
1/4 cup Red Wine Vinegar
3 Tablespoons Minced Green Onions
2 Teaspoons Fresh Minced Tarragon
1 teaspoon Celery Seed
¼ cup chopped salted Peanuts
¾ Cup Vegetable Oil
½ Cup Heavy Cream Whipped until stiff
1 Head Iceberg Lettuce, cut into 8 Wedges
1 cup salted dry roasted peanuts
1 cup thin sliced or diced tomatoes
Mix first 7 ingredients together in a mixing bowl or food processor until well blended. Drizzle in oil until dressing emulsifies. Fold in (gently) the whipped cream until thick and creamy. Spread evenly over Iceberg wedges.
Arrange Iceberg wedges on a serving platter and sprinkle with peanuts & sliced tomatoes.