Top each lettuce wedge with a generous 1/4 c of Pico Vinaigrette. Garnish with 1 - 2 T bleu cheese crumbles.
In a large bowl, whisk together the tomato juice, apple cider vinegar, honey, and egg yolk. Pout into food processor and slowly add the oil until dressing emulsifies and thickens. Fold in Pico de Gallo and season the mixture with salt and pepper. Serve immediately or refrigerate.
Pico de Gallo
Combine all the ingredients in large bowl and toss. Serve immediately or refrigerate.
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