Summer Little Gem Wedge with Creamy Bay Blue Dressing
Ingredients
- 1 cup mayonnaise
- 1 cup crumbled Bay Blue about 4 ounces
- ½ cup buttermilk
- 1 shallot peeled
- 1 tablespoon freshly grated lemon zest
- ½ teaspoon kosher salt
- 2 tablespoons minced fresh flat-leaf parsley
- Freshly ground black pepper
- 4 heads Little Gem lettuce cut in half horizontally, washed & dried
- 1 small red onion minced
- 2 small tomatoes diced
- ½ cup cooked corn kernels
- 4 slices bacon cooked crisp & crumbled
- Minced chives for garnish
Instructions
- ►Combine mayonnaise, Bay Blue, buttermilk, shallot, zest, salt, parsley & pepper in food processor or blender. Pulse to combine, leaving the mixture somewhat chunky.
- ►Arrange Little Gem halves on plates and spoon dressing over each one. Top with onions, tomato, corn, bacon and chives. Season with salt and pepper to taste & serve.
Point Reyes Farmstead Cheese Company
In 1959 Bob and Dean Giacomini established their successful dairy farm along Highway 1, just north of Point Reyes Station. In 2000, together with their daughters, the family began making cheese on the farm with milk from their own herd of Holsteins. In 2010, the family opened The Fork, a culinary and educational center, offering farm-to-table educational experiences for both consumers and the trade. Three of the Giacomini sisters, Diana, Lynn and Jill now own and run the company that is recognized nation ally as an award-winning producer best-in-class, hand-crafted, artisan cheese. With production locations on the farm and in nearby Petaluma, the Point Reyes Farmstead product line contains Original Blue, Bay Blue, Toma and Gouda. The cheeses are available nationally at independent cheese shops and specialty grocers, at The Fork, local-area farmers’ markets and online at www.pointreyescheese.com
