Iceberg Salad with Homemade Blue Cheese Dressing - Super simple yet very elegant, this salad can be prepared ahead of time and assembled right before serving. And the homemade blue cheese dressing is one of the best I’ve ever had! Ingredients Dressing 4 oz blue cheese, crumbled ⅔ cup mayonnaise ⅓ cup plain Greek yogurt 1 tablespoon red wine vinegar salt and freshly ground pepper Salad 6 radishes, trimmed and thinly sliced into rounds 5 green onions, white and green parts cut into ¼” thick pieces 4 celery stalks from the center of the bunch, cleaned and sliced into ¼” thick slices 1 large heat of iceberg lettuce, wilted outer leaves removed 4 to 6 oz blue cheese, crumbled fleur de sel and freshly ground pepper Instructions Make the Dressing Place the blue cheese in a bowl and microwave for 15-20 seconds, until it is starting to melt. In a food processor or blender, combine the mayonnaise, yogurt, vinegar and melted blue cheese. Process until the dressing is smooth. Season to taste with salt and pepper. Refrigerate until ready to use. Make the Salad Combine the radishes, green onions and celery in a bowl. Cut the lettuce into four ¾” slices. Place each disc on a dinner plate. Spoon some of the dressing on top of each of the discs of lettuce. Top with ¼ of the vegetables. Sprinkle with the blue cheese and season with the fleur de sel and freshly ground pepper. To Make Ahead: Prepare the dressing and refrigerate until ready to serve the salads. Combine the radishes, green onions and celery and refrigerate. When ready to serve, cut the lettuce and assemble the salads.