Wedge Salad

• FOR THE SALAD:
• 6 strips Bacon
• Oil, For Frying
• 8 whole Shallots, Sliced Into Rings
• 1/4 cups Flour
• Salt To Taste
• 1 head Iceberg Lettuce, Cut Into Wedges
• 1 pint Grape Tomatoes, Halved
• FOR THE DRESSING:
• 2 ounces, weight High Quality Blue Cheese, Crumbled
• 1/4 cups Plain Greek Yogurt (light Or Fat Free Is Fine)
• 1/4 cups Plus 2 Tablespoons Of Low Fat Buttermilk
• 1/4 cups Mayonnaise
• 1 teaspoon White Wine Vinegar
• 1/2 teaspoons Red Wine Vinegar
• 1/2 teaspoons Sugar
• 1/4 teaspoons Salt
• Pepper To Taste
• 1 Tablespoon Minced Chives

1. Fry bacon in a skillet over medium heat until crispy. Drain bacon on paper towels. When cool enough to handle, crumble it and set aside.
2. Add 1 inch of oil to a pan, heat over high heat. Toss the shallot rings with flour until coated. Once the oil is hot, add one shallot to test the temperature, it should start bubbling immediately. If the oil is hot, add the remaining shallots and fry until golden. Remove from the oil with a slotted spoon and transfer to a plate lined with paper towels. Season generously with salt while still warm.
3. For the dressing, in a small bowl, add the blue cheese, yogurt, buttermilk, mayonnaise and vinegars. Mix until combined. Stir in the sugar, salt, pepper and chives. You can also use store-bought dressing if time is short.
4. To serve, place a wedge of lettuce on the plate, top with tomatoes, crumbled bacon, blue cheese dressing and crispy shallots.

salad, bacon, shallots, ubc, salt, wedges, grape tomatoes, dressing, cheese, ubc, ubc, ubc, white wine vinegar, red wine vinegar, sugar, ubc, pepper, chives

Taken from tastykitchen.com/recipes/salads/wedge-salad/ (may not work)