1/2 cup almonds1 small shallot, minced1 tablespoon lemon juiceSalt1/4 cup crème fraiche1/4 cup buttermilk2 ounces blue cheeseFreshly ground black pepper4 small romaine lettuce hearts, leaves separatedPreheat an oven to 375°F. Place the almonds on a baking sheet and bake until light golden, 7 to 9 minutes. Coarsely chop and reserve.
Place the shallot, lemon juice and 1/2 teaspoon salt in the bowl of a blender. Let sit 5 minutes. Add the crème fraiche, buttermilk and blue cheese. Process until smooth. Season with pepper.
To serve, toss the lettuce leaves with dressing and serve immediately garnished with almonds.
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