OUTBACK-STYLE BLUE CHEESE WEDGE SALAD

Outback-Style Blue Cheese Wedge Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

2/3 cup mayonnaise
2 teaspoons apple cider vinegar
2 tablespoons buttermilk
1/4 teaspoon sugar
2 tablespoons finely crumbled Danish blue cheese
Kosher salt and freshly ground pepper
2 tablespoons sugar
1 tablespoon 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 Danish blue cheese

Steps:

Make the dressing: Whisk the mayonnaise, 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.
Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tablespoons 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.
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 teaspoon per wedge (you will not need all the glaze). Top with the tomatoes, red onion, bacon and blue cheese.