BUTTERCRUNCH LETTUCE WEDGE SALAD WITH GOAT CHEESE DRESSIING

BUTTERCRUNCH LETTUCE WEDGE SALAD WITH GOAT CHEESE DRESSIING image

Number Of Ingredients 11

For the Goat Cheese Dressing
4 Ounces Goat Cheese (softened)
¼ Cup Half and Half (or you could use whole milk)
5 Teaspoons White Vinegar
Drizzle of Honey
Pinch of Kosher Salt
A Few Grinds of Black Pepper
For the Salad
1 Head Buttercrunch Lettuce
4-5 Slices of Bacon (cooked and crumbled)
¼ Cup Pomegranate Arils

Steps:

For the Goat Cheese Dressing Add all of the ingredients to a bowl and use a fork to thoroughly mix everything. Since the cheese has been softened (I used a log of goat cheese), this doesn't take long. Give the dressing a taste and adjust seasoning. Slip the dressing into the refrigerator to chill while you make the salads. For the Salad Thoroughly rinse the lettuce and remove as much water as possible from the leaves. Slice off the hard part of the bottom (if there's roots attached, remove and throw them away) but leave enough so that the head holds together. Carefully slice the head in half from top to bottom then slice the halves in half the same way. If the core is thick, you can cut a triangle out of it and still have the leaves attached. You want them to stay in a wedge form. Arrange each wedge on a plate. Spoon chilled dressing over each wedge then top with bacon and pomegranate. Serve Notes If you use crumbled goat cheese, you may need to use a food processor or blender to get it smooth and to make sure everything is well blended.