I love blue cheese!! Love. It. Today I decided to indulge my craving and make a classic wedge salad. You can't go wrong with crunchy iceberg, bacon bits, and creamy blue cheese dressing. I like to add walnuts to mine for a little extra crunch. This makes enough dressing for 4 wedges, which is perfect for 1 head of iceberg. Here's what you'll need:

1 head iceberg lettuce
3 slices cooked bacon ( I used thick cut, peppered)
1/2 C walnuts

Dressing

1/4 C blue cheese plus a little extra for garnishing
1/4 C buttermilk
1/4 C greek yogurt
3 TBL mayonnaise
1 TBL white balsamic vinegar
1/2 tsp sugar
1/4 tsp garlic powder
coarsely ground black pepper

In a bowl, crumble the blue cheese and mix it with the buttermilk, smashing and smoothing it with a fork until it just has small crumbs in it.

Now add the yogurt, mayonnaise, vinegar, sugar, and garlic powder and mix. Add pepper to taste. This is a thick dressing, just like I like it, but if you prefer it thinner, just add a little more buttermilk. Cover and refrigerate until ready to serve.

To assemble the salad, remove the core from the head of iceberg lettuce. The easiest way to do this is to hold the head with the core at the bottom and strike the core against the counter. The core will easily separate from the head. Next, cut the head in half from top to bottom then in half again making 4 wedges.

Put the wedges on a platter or on individual plates, however you want to serve them.

Drizzle some dressing over each wedge. Coarsely chop the bacon and the walnuts and sprinkle on top of the dressing. Finish with a few more blue cheese crumbles.