2 tablespoons sherry
2 cloves garlic, minced
1 head iceberg lettuce, rinsed and chopped
2 teaspoons dry processed cheese crumbs
2 tablespoons honey
2 teaspoons Worcestershire sauce
1 (12 ounce) package Dijon mustard
Place the sherry in a blender with 1 tablespoon honey and an ice cube (optional). Blend until smooth. Pour mixture over lettuce and/or sandwich it in lettuce leaves.
Meanwhile, in a medium bowl, mix the cheeses with the sherry liquid from the blender.
To serve, spread 1/4 cup of the mixture in the center of each lettuce leaf (that ends with a end facing outward). To cut, spoon 2 teaspoons of the cheese mixture into each leaf and spread the center to squash (see INSIDE BAC)