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.

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