I saw an article on a great brisket house in the midwest. Looking at their menu I saw one thing that really got me, a simple wedge of iceberg lettuce with their house bleu cheese dressing and crumbled bacon over the top. WOW what a flavor combination. So I set out teaching myself how to make bleu cheese dressing. My wife is a healthy eater and all this meat smoking I have been doing leaves her a little cold. I think I nailed it. mis en place: 2 cups mayo 1 cup sour cream 1 cup buttermilk 1 tbls spicy mustard 1 tbls worsteschire sauce 1 tbls lemon juice 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp fresh cracked black pepper 1 tsp salt 1/2 tsp paprika 1 tsp dry tarragon 1/2 lb good quality bleu cheese chopped Combine 1st group of ingredients in a mixing bowl well, then add half the bleu cheese, mix that well until the cheese breaks up a lot, then pile in the remaining bleu cheese and taste, adjust salt, pepper and lemon juice for taste. Store in the fridge for 4 hours before serving so the flavors can meld nicely. Serve over a wedge of iceberg lettuce and garnish with croutons or crumbled bacon.