This Balsamic and Blue Cheese Wedge Salad pairs beautifully with any meal or makes a showstopping appetizer. Its simple to make yet the bold, complex flavors and textures are intricate enough to please even the toughest critic.
Balsamic and Blue Cheese Wedge Salad
• 2 heads iceberg lettuce
• blue cheese dressing
• cherry tomatoes, quartered
• crumbled blue cheese
• 1/2 pound cooked bacon, crumbled
• De Nigris Balsamic Glaze
Remove core from lettuce. Cut each lettuce head in half, then cut the halves in quarters. Place on serving tray. Drizzle with Blue Cheese dressing. Top with tomatoes. Sprinkle on crumbled blue cheese and bacon. Drizzle with De Nigris Balsamic Glaze.