Instructions.

• 1 TO PREPARE THE DRESSING
• 2 Start with your shallot, remove outer skin. With a grater, using the finest holes, grate your shallot to a paste-like consistency. Be sure to wipe shallot from grater thoroughly as most of the paste may stay on the grater - set aside.
• 3 In a bowl, big enough for all ingredients, start by adding your Greek yogurt and mix until smooth.
• 4 Add shallot paste and 1 tablespoon of Blake Hill’s Lisbon Lemon Jam, mix thoroughly.
• 5 Finally slowly add Mint Jelly, folding into the mixture until fully incorporated. Mix in chives if you prefer a bolder onion flavor and for great color.
• 6 Use immediately or store in the fridge for up to a week. Dressing may stiffen in fridge, simply stir before serving and add more shrub to desired consistency.
• 7 TO PREPARE THE SALAD
• 8 If adding pancetta, crisp pinwheels in the oven on broil, watching carefully or fry on stove top.
• 9 Chop iceberg lettuce into wedges. A head of iceberg can make 4-8 wedges depending on preferred salad size.
• 10 Slice hard boiled eggs, chop chives and half cherry tomatoes.
• 11 Build your salads either individually or serve family style - start by arranging lettuce wedges on plate, top with tomatoes, hard boiled egg slices, pickled onions and finish with pancetta (optional).
• 12 Drizzle Wild Mint Yogurt Dressing over lettuce wedge, top with blue cheese crumbles and fresh ground pepper and Enjoy!