Romaine Wedges with Tangy Blue Cheese Vinaigrette

• 1/2 c extra-virgin olive oil
• 3 tbsp white balsamic vinegar
• 1 1/2 tsp anchovy paste
• 1 garlic clove, pressed
• 1 c, or about 4 oz, crumbled Maytag blue cheese
• 2 small hearts of romaine, halved lengthwise
• 1/2 small red onion, thinly sliced

Combine first 4 ingredients in medium bowl to blend. Whisk in cheese, leaving some whole pieces. Season with salt and generous amount of cracked pepper. Place romaine wedges on plates. Drizzle 1/4 cup dressing over center of each. Top with onion.