Ingredients

• Dressing:
• 1 cup creme fraiche
• 1/4 cup buttermilk
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley leaves, chopped
• 2 tablespoons sliced fresh chives
• 1 teaspoon fresh thyme leaves, chopped
• 1 clove garlic, chopped
• 1/2 lemon, juiced (about 1 tablespoon)
• 1/4 teaspoon onion powder
• 1/3 cup crumbled blue cheese
• Kosher salt and coarsely ground black pepper
• Wedge:
• 3/4 cup pecans
• 1 head iceberg lettuce, quartered and core removed
• 1 cup halved grape tomatoes

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Instructions

1. Watch how to make this recipe.
2. For the dressing: Combine the creme fraiche, buttermilk, basil, parsley, chives, thyme, garlic, lemon juice and onion powder with a whisk in a medium bowl. Fold in the blue cheese, season with salt and pepper and refrigerate until ready to serve.
3. For the wedge: Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and then chop.
4. Divide the lettuce wedges among 4 plates. Top each with 1/4 cup of the dressing, the tomatoes and toasted pecans. Serve the remaining dressing on the side. Eat right away!