Wedge of iceberg lettuce
¼ cup mayonnaise
2 tablespoons sour cream
1 tablespoon buttermilk
1 teaspoon red wine vinegar
¼ cup crumbled blue cheese
pinch Kosher salt
pinch freshly ground black pepper
3-5 strips bacon, cooked crispy
2 heirloom tomatoes
chunk of frozen blue cheese, for garnish (optional)
Place the lettuce wedges down on a platter. Whisk together the mayonnaise, sour cream, buttermilk and red wine vinegar. Stir in the blue cheese crumbles. Season with salt and pepper. Top the lettuce with as much as the dressing as you like. Top with crumbled bacon, tomatoes and herbs if desired. If using, grate the frozen blue cheese over the salad with a micro-plane.