1headiceberg lettuce, cut into 6 wedges then each wedge cut in half (totaling 12 pieces)
1cupcrispy prosciutto, crumbled
¼red onion, thinly sliced
3radishes, thinly sliced
2green onions, thinly sliced
For bleu cheese dressing: Place ⅓ cup bleu cheese and remaining dressing ingredients into a food processor and puree until smooth. Stir in remaining bleu cheese and adjust seasonings.
To assemble: Arrange wedges onto a platter and drizzle with ½ of the bleu cheese dressing (reserving the rest for people to serve themselves). Top dressing soaked wedges with crispy prosciutto, red onion, radishes, and green onions. Top with a dash of cracked black pepper and serve.