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)

For salad construction: 

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

Instructions:

1. In a medium sized mixing bowl stir all of the dressing 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 2 days ahead of time 
2. On a large serving platter, stack the quartered wedges of iceberg lettuce in a pleasing way, and drizzle a liberal amount of blue cheese dressing over the greens before