3 romaine hearts
cup light or low-fat sour cream
4 ounces blue cheese, crumbled
2 tablespoons lemon juice
2 teaspoons honey
Several grinds of fresh black pepper
1 teaspoon dried tarragon leaves, optional
In a small bowl, stir together buttermilk, sour cream, blue cheese, lemon juice, honey, salt, and pepper. Cover and chill until ready to serve. Rinse romaine hearts under cold running water and pat dry. Cut in half lengthwise.
Spoon cup dressing over each half romaine heart.
Yield: 6 servings
Source: Ocean Mist Farms