Categories: Salad

Ingredients

• 1 cup walnuts
• 4 slices bacon
• 8 oz blue cheese, crumbled, divided
• 1/2 cup sour cream
• 1/2 cup mayo
• 5 tsp sherry vinegar
• 2 tsp fresh lemon juice
• 1 tsp hot sauce
• Kosher salt and black pepper
• 1 head iceberg, cut crosswise into four 1-inch slices
• 2 celery stalks, thinly sliced
• 1 pint cherry tomatoes, quartered
• 1 tbsp finely chopped tarragon

Directions

1. Preheat oven to 350. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; coarsely chop.

2. Cook bacon in a large skillet over medium-high heat, turning halfway through, until brown and crisp, 8-10 minutes total. Transfer to paper towels to drain. Let cool; crumble.

3. Place half of the blue cheese in a medium heatproof bowl and microwave on medium until melted, about 1 minute. Add sour cream, mayo, vinegar, lemon juice and hot sauce to blue cheese and whisk until smooth; season with salt and pepper. Cover and chill until cold, at least 30 minutes.

4. Place 1 slice of iceberg on each plate and spoon about 1/4 cup dressing over each. Top with walnuts, bacon, celery, tomatoes, tarragon and remaining blue cheese.

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