Iceberg lettuce
1/2 Tomato - seeded and chopped
4 slices of bacon - chopped
Roquefort dressing -
1 cup plain yogurt
1/2 cup mayo
2 Tbsp lemon juice
1 clove garlic - pressed or finely minced
1/4 tsp each salt and white pepper
8 oz Roquefort cheese (Get the real deal, it's worth it!)
Mix all ingredients and allow to chill for 1 hour.
To make the wedge -
Remove outer loose leaves from a head of iceberg lettuce, cut in half then into quarters. Cut off the base if needed.
Pour dressing over the lettuce and garnish with chopped tomato and bacon.
Enjoy!
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