Wedge Salad with Gorgonzola, Blueberries and Walnuts

Ingredients

• 1 whole iceberg lettuce
• 2 small gem lettuces
• 1/4 cup walnuts, roughly chopped
• Handful of blueberries, halved
• 50g Gorgonzola cheese (or any crumbly blue cheese you prefer), crumbled
• Micro greens for garnish (optional)
• Vinaigrette (1 vinegar to 3 olive oil and Dijon or see below)
• 1 small shallot, halved
• 3-4 garlic cloves
• 2 tsp mild honey
• 1/3 cup apple cider vinegar
• 1 cup extra virgin olive oil
• 4 tbsp Dijon mustard
• 1 tsp dried oregano, or thyme
• 1/2 tsp black pepper powder
• 1/2 a small can anchovies , without the oil
• 2 tsp salt