Iceberg Wedge Salad
Servings
Makes 4
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Ingredients
- 2 ea Baby Iceberg Heads
- 4 slice Applewood Smoked Bacon, crisped and chopped
- 2 cup Markon First Crop Grape Tomatoes, quartered
- 3/4 cup Balsamic Vinegar
- 1 1/4 cup Grapeseed Oil (or canola oil)
- 1/4 cup Stilton Blue Cheese (or any blue cheese)
- 1 tsp Dried Oregano
- 1 tsp Dijon Mustard
- Salt & Pepper, to taste
Recipe Preparation
Balsamic Blue Cheese Vinaigrette
- In a small mixing bowl combine the vinegar with the mustard, blue cheese, and oregano. Whisk and slowly add in oil until emulsified.
- Once the ingredients are combined and the vinaigrette has thickened, season to taste with salt and pepper.
Assemble Salad
- Cut the baby iceberg head in half and place it in the center of a small salad plate.
- Drizzle with vinaigrette and garnish with bacon and grape tomatoes. Serve.
