Iceberg Wedges with Blue Cheese Dressing~

Adapted from Martha Stewart

3/4 cup buttermilk
1/2 cup mayonnaise
1 shallot, finely chopped
1-2 tablespoons chopped chives
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
freshly ground black pepper to taste
1/4 teaspoon celery salt
1/2 cup crumbled blue cheese, I like Maytag
Iceberg lettuce, cut into wedges, outer leaves and core removed
1/2 cup grape or teardrop tomatoes

Whisk together buttermilk, mayonnaise, shallots, chives, lemon juice, salt, pepper and celery salt. Stir in blue cheese, cover and refrigerate at least 30 minutes.

Plate one wedge of lettuce per person. Drizzle with dressing and garnish with tomatoes.

Serves 4-6.