Green Salad with Blue Cheese Dressing

• 4 ounces Roquefort cheese, chopped
• 1 cup mayonnaise
• 1 cup heavy cream
• 2 tablespoons tarragon vinegar
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 head iceberg lettuce, cut in quarters, or 2 heads Bibb lettuce, cut in half
• heirloom tomatoes, or other good tomatoes

Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.

Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.