STEAKHOUSE WEDGE SALAD WITH A TWIST

By RoketJSquerl

Ingredients

• 1 clove garlic, grated
• 1 tbsp dijon mustard
• 1/4 cup balsamic vinegar
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup olive oil
• 4 slices bacon, thinly sliced crosswise
• 1 1/2 cups grape tomates, cut in half
• 2 tbsp fresh chives, chopped
• 2 heads iceberg lettuce
• blue cheese crumbles

Preparation

Step 1

Instructions
In a small bowl, whisk together garlic, dijon, balsamic, thyme salt and pepper.
Slowly whisk in olive oil until mixture has emulsified. Set aside.
Cook bacon in a medium skillet over medium heat until crispy.
Remove from pan and drain on paper towels. Allow to cool.
Slice lettuce crosswise in to eight 1 inch discs.
Place 2 discs on each of 4 plates.
Top with tomatoes, bacon, and blue cheese.
Drizzle dressing over each salad and garnish with chives.

Instructions