Romaine Hearts with Blue Cheese

3 romaine hearts

cup buttermilk

cup light or low-fat sour cream

4 ounces blue cheese, crumbled

2 tablespoons lemon juice

2 teaspoons honey

teaspoon salt

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