INGREDIENTS		6 Servings
1 head		iceberg lettuce, rinsed and quartered
2 each		roma tomatoes, diced
4 oz.		bleu cheese, crumbled
1 tsp.		chives, minced
For the Bleu Cheese Vinaigrette:
1/3 cup		mayonnaise
3 oz		bleu cheese, crumbled
1 tsp.		red wine vinegar
2 - 3 dashes		worcestershire sauce
1/3 tsp.		garlic, minced
1/2 tsp.		chives, minced
1/2 tsp.		parsley, chopped
1/2 cup		olive oil
to taste		salt
to taste		fresh ground black pepper

METHOD
1.	Prepare dressing by mixing mayonnaise, bleu cheese, red wine vinegar, Worcestershire Sauce, garlic, chives and parsley in a bowl. Whisk in olive oil. Season dressing to taste with salt and fresh ground black pepper. Arrange iceberg quarters on chilled salad plates. Drizzle with Bleu Cheese Vinaigrette. Top with diced tomato and crumbled bleu cheese. Garnish with chives and serve with additional dressing.

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