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
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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.
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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.
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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.