Ingredients

The following ingredients have 4 Servings
  • 5 thick-cut bacon slices, cooked until crisp then crumbled
  • 1 medium head iceberg lettuce, trimmed and cored, sliced into 1-inch-thick rounds (should get about 4 to 5 rounds)
  • 6 ounces strawberries, hulled and sliced (9 strawberries)
  • 1/4 medium red onion, thinly sliced
  • 2 ounces blue cheese, crumbled (1/2 cup)
  • 1/2 teaspoon very finely minced garlic (about 1/2 medium clove)
  • Pinch sugar, plus more to taste
  • 3 tablespoons apple cider vinegar, white wine vinegar or champagne vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and fresh ground black pepper

Instruction

  • Place lettuce rounds onto plates or arrange all slices onto a larger platter. Top with crumbled bacon, strawberries and onion slices.
  • Make vinaigrette. In a medium bowl, use a fork to mash the blue cheese, garlic and sugar into the cider vinegar until the blue cheese has melted into the vinegar. You don’t need to mash until completely smooth, it’s fine to have some small pieces of cheese left.
  • Add the olive oil and whisk until creamy. Adjust seasonings with more sugar, salt and/or pepper. Drizzle dressing over stacked salad. If any blue cheese remains, it doesn’t hurt to add a few extra crumbles on top.