Classic Wedge Salad With Warm Honey Fig Blue Cheese

• FOR THE DRESSING:
• 1/3 cups Mayonnaise
• 1/3 cups Sour Cream
• 1/4 cups Buttermilk
• 2 Tablespoons Whole Milk
• 2 Tablespoons Raw Honey
• 1 Tablespoon White Wine Vinegar
• 1/4 teaspoons Black Pepper
• 4 ounces, weight Crumbled Blue Cheese
• 4 Dry Mission Figs, Finely Chopped
• FOR THE SALAD:
• 8 ounces, weight Petite Sirloin Steak
• Salt And Black Pepper
• 1 Tablespoon Unsalted Butter
• 1 head (Large Size) Iceberg Lettuce, Cut Into 4 Equal-sized Wedges
• 1 cup Heirloom Cherry Tomatoes, Cut In Half
• 4 strips Bacon, Cooked Until Crisp And Chopped
• 2 ounces, weight Crumbled Blue Cheese
• 5 Dry Mission Figs, Sliced
• Fresh Parsley, For Garnish

1. In a medium bowl, whisk together the mayo, sour cream, buttermilk, whole milk, honey, white wine vinegar and black pepper until smooth and creamy. Fold in the blue cheese and chopped figs. Cover and refrigerate until ready to serve.
2. Generously season your steak with salt and black pepper. Preheat a large griddle pan over medium-high heat. Add the butter and allow it to melt. Once melted add the steak and cook for 3-4 minutes on each side (for medium rare). Remove from heat and set aside to rest. Once rested, slice the steak against the grain in long, thin strips. Set aside.
3. Assemble your salads. Place an iceberg wedge on each plate. Then layer sliced sirloin, cherry tomatoes, bacon, blue cheese and figs on the wedges. Drizzle with the warm honey fig blue cheese dressing and garnish with fresh parsley. Enjoy immediately!

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Taken from tastykitchen.com/recipes/salads/classic-wedge-salad-with-warm-honey-fig-blue-cheese/ (may not work)