Baby Iceberg
Wedge
Serves 4
2 baby iceberg heads
4 slices applewood-
smoked bacon
(crisped and chopped)
2 C grape tomatoes
(quartered)
3/4 C balsamic vinegar
1 1/4 C grapeseed oil
(or canola oil)
1/4 C 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 ingre-
dients are combined and
vinaigrette has thick-
ened, season to taste
with salt and pepper.
Assemble: 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.