INGREDIENTS
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One-fourth cup plus 2 tablespoons extra-virgin olive oil
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1 tablespoon balsamic vinegar
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One-eighth teaspoon salt
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10 turns cracked black pepper
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1 cup thinly sliced Vidalia or other sweet onions
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3 to 4 Creole or heirloom tomatoes, ripe but not too soft and cut into 8 pieces each
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One-fourth cup crumbled blue cheese
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1 quart assorted lettuces