Romaine Wedges with Tangy Blue Cheese Vinaigrette

Ingredients

• 1/2 cup extra-virgin olive oil
• 3 tablespoons white balsamic vinegar
• 1 1/2 teaspoons anchovy paste
• 1 garlic clove, pressed
• 1 cup crumbled Maytag blue cheese (about 4 ounces)
• 2 small hearts of romaine, halved lengthwise
• 1/2 small red onion, thinly sliced

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