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Baby Iceberg Wedge
An upgraded classic, this iceberg salad adds salty bacon, sweet grape tomatoes, and pungent blue cheese for flavor that packs a powerful punch.
2 baby iceberg heads
4 slices Applewood smoked bacon (crisped and chopped)
2 cups Markon First Crop Grape Tomatoes (quartered)
3/4 cup balsamic vinegar
1 1/4 cups grapeseed oil (or canola oil)
1/4 cup Stilton blue cheese (or any blue cheese)
1 tsp. dried oregano
1 tsp. Dijon mustard
Salt and pepper
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 ingredients are combined and vinaigrette has thickened, season to taste with salt and pepper.
Assemble Salad
Cut baby iceberg head in half and place in the center of a small salad plate. Drizzle with vinaigrette and garnish with bacon and grape tomatoes. Serve.
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