ICEBERG WITH TOMATOES, BLUE CHEESE AND BACON

ICEBERG WITH TOMATOES, BLUE CHEESE AND BACON image

Number Of Ingredients 10

4.5 ounces blue cheese, crumbled, about 2/3 c.
5 T buttermilk
5T sour cream
3 T mayo
1 T cider vinegar
Salt and pepper
12 slices bacon chopped
1/4 c maple syrup
1 head iceberg lettuce, cored and quartered
3 tomatoes, cored and cut into 8 wedges each

Steps:

1. Using fork, mash blue cheese and buttermilk together in small bowl until mixture resembles cottage cheese, about 1 minute. Stir in sour cream, mayo, and vinegar and season with salt and pepper 2. Cook bacon in large skillet over medium heat until crisp and well-rendered, 6-8 minutes. Transfer bacon to paper towel-lined plate and pour off fat from skillet. Pour maple syrup into empty skillet and add cooked bacon, stirring to coat. Cook over medium heat until syrup is reduced to glaze and bacon is thoroughly coated, about 4 minutes. Transfer to plate, separating bacon pieces to prevent sticking. 3. Arrange 1 lettuce wedge and 6 tomato wedges on each salad plate. Spoon dressing evenly over lettuce and tomato wedges, and sprinkle each plate with bacon pieces.