Wedge Salad

By jeaninemg

Ingredients

• 4 slices bacon
• 1 large shallot, sliced into 1/8-inch-thick rings
• 1/4 cup red wine vinegar
• 4 ounces Stilton blue cheese, crumbled (1 cup)
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons milk
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 tsp. pepper
• 1 head iceberg lettuce (9 oz) cored and cut into 7 wedges
• 12 oz cherry tomatoes, halved

Details

Servings 6
Adapted from cookscountry.com

Preparation

Step 1

Instructions 1. Cook bacon in 10-inch skillet until crispy, 5 to 7 minutes. Transfer to paper towel–lined plate. Combine shallot and vinegar in bowl and let sit for 20 minutes.
2. Using fork, remove shallot from vinegar; reserve shallot and 2 tablespoons vinegar. Whisk 3 ounces blue cheese, mayonnaise, sour cream, milk, reserved vinegar, garlic, salt, and pepper together in bowl until combined.
3. Arrange lettuce wedges on ­platter and top with dressing, reserved shallot, and tomatoes. Crumble bacon over top and sprinkle with remaining 1 ounce blue cheese. Serve.