Lettuce with Tangy Dressing

• Whisk together 6 tablespoons extra virgin olive oil and 2 tablespoons tarragon or red wine vinegar.
• Blend in 2 tablespoons yogurt, and 1/4 cup crumbled blue cheese.
• Mash into the dressing with fork until smooth.
• Add 1 tablespoon snipped chives or dill and spoon over a bowl of lettuce.
• Garnish with sweet red onion and carrot.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook