The Wedge

• For the dressing
• 1/2 cup vegetable oil
• 1/3 cup rice vinegar
• 4 tablespoons granulated sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the wedge
• 1 pint small cherry tomatoes or grape tomatoes
• 6 slices bacon, cooked crisp and crumbled
• 3/4 cup crumbled blue cheese (or gorgonzola if you prefer)
• 1/2 cup diced red onion
• Maybe 10 to 15 flat leaf parsley leaves (use your judgement)
• The sweet and sour dressing
• 1 head iceberg lettuce cut into 4 wedges

1. Place all ingredients in a jar with a lid and shake, shake, shake.
2. Halve the cherry or grape tomatoes and gently stir in the bacon, blue cheese, onion and parsley.
3. Gently toss the salad with about 1/2 of the dressing. Add more if you feel you need it.
4. Place 1/4 of the tomato salad over each of the lettuce wedges.

dressing, vegetable oil, rice vinegar, granulated sugar, mustard, salt, black pepper, tomatoes, bacon, blue cheese, red onion, flat leaf parsley, sweet, wedges

Taken from food52.com/recipes/13944-the-wedge (may not work)