Buffalo Wedge Salad with Smoked Mussels

Serves 4

Ingredients for dressing:

• ¼ cup sour cream
• ¼ cup mayonnaise
• 2 tablespoon heavy cream
• 1 teaspoon onion powder
• 2 teaspoon garlic powder
• 2 teaspoon calabrian chili
• 2 teaspoon smoked paprika
• 1 tablespoon hot sauce
• 8 oz blue cheese (we used Rouge’s River Blue)

In a medium sized mixing bowl stir all of the above ingredients together until the color is consistent but there are still sizable chunks of blue cheese, set aside in the refrigerator if not immediately serving. Can be made up to 4 days ahead of time

Ingredients for salad construction:

• 1 head iceberg lettuce, quartered
• 1 can Ekone Orignal Smoked Mussels
• 2 strops bacon, cooked and roughly chopped
• 1 tablespoon chives, thinly sliced
• ¼ cup leek blossoms (optional)

On a large serving platter, stack the quartered wedges of iceberg lettuces in a pleasing way, and drizzle a liberal amount of blue cheese dressing over the greens before sprinkling the remaining garnishes evenly over the four servings of salad and serve.