1 large iceberg lettuce; cut into large wedges
1 cup grape tomatoes; split down the middle
2 tablespoons flat-leaf parsley; chopped
2 cloves garlic; minced
kosher salt
black pepper; freshly ground
extra-virgin olive oil
Bleu Cheese Dressing
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1 tablespoons fresh lemon juice
3/4 cup mild blue cheese; crumbled
2 tablespoons chopped fresh chives
kosher salt
black pepper; freshly ground

1. Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.

2. Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.