1 Remove the outer leaves of a small Iceberg lettuce. Cut the head into four wedges.
2 Toast some walnuts.
3 Crumble some good blue cheese and, using the white bits from the outer edges, make a creamy dressing by blending them with walnut oil and a little cider vinegar (olive oil is fine if you don't have walnut).
4 Sprinkle the walnuts and the blue cheese crumbs over the crisp lettuce wedges and spoon over the dressing.