3/4 cup of crumbled blue cheese
2/3 cup whole-milk plain Greek yogurt
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh oregano
1 medium clove garlic
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
6 heads Little Gem lettuce
1/2 cup crumbled blue cheese
3 slices of bacon, cooked and crumbled
2 scallions, thinly sliced on the diagonal
Place 3/4 cup of blue cheese, yogurt, oil, vinegar, mustard, parsley, oregano, garlic, salt and pepper in a blender or food processor. Blend until almost smooth.
Cut each head of lettuce in half lengthwise and place on a large salad plate. Dollop 2 tablespoons of the dressing over each serving and top with more (1/2 cup) blue cheese, bacon, and scallions. Serve with extra dressing on the side, if desired.