Categories: Salad

Ingredients

• 2/3 cup mayo
• 2 tsp apple cider vinegar
• 2 tbsp buttermilk
• 1/4 tsp sugar
• 2 tbsp finely crumbled blue cheese
• Kosher salt and black pepper
• 2 tbsp sugar
• 1 tbsp balsamic vinegar
• 1 small head iceberg lettuce, trimmed and quartered
• 1 cup grape tomatoes, halved
• 1/4 small red onion, sliced
• 4 slices bacon, cooked and finely chopped
• 1/4 cup coarsely crumbled blue cheese

Directions

1. Make the dressing: Whisk the mayo, vinegar, buttermilk, and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes.

2. Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tbsp water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 5 minutes. Pour into a small bowl and let cool.

3. Make the salad: Divide the iceberg wedges among plates. Spoon the dressing on top, letting it run down the sides. Drizzle all over with some of the glaze, about 1 tsp per wedge. Top with the tomatoes, red onion, bacon and blue cheese.

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