- 6
4.3/5
(12 Votes)
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 teaspoon pepper
- 1 head iceberg lettuce (9 ounces), cored and cut into 6 wedges
- 12 ounces cherry tomatoes, halved
Preparation
Step 1
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.