BLT Wedges

• 4 slices thick-cut bacon, diced
• 3 tablespoons tomato paste
• 2 tablespoons white wine vinegar
• 2 tablespoons sour cream
• 1 tablespoon minced shallot
• 1 tablespoon chopped fresh tarragon
• 1/2 teaspoon sugar
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 head iceberg lettuce, cut into 6 wedges
• 1 cup cherry tomatoes, quartered

1. Cook the bacon in a skillet over medium heat until crisp, about 10 minutes.
2. Transfer with a slotted spoon to a paper towel-lined plate.
3. Reserve the drippings.
4. Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well.
5. Add the olive oil in a slow stream, whisking until emulsified.
6. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle.
7. Season with salt and pepper.
8. Arrange the iceberg wedges on a platter and drizzle with the dressing.
9. Top with the tomatoes and bacon.
10. Photograph by Jonny Valiant

bacon, tomato paste, white wine vinegar, sour cream, shallot, tarragon, sugar, extravirgin olive oil, kosher salt, wedges, cherry tomatoes

Taken from www.foodnetwork.com/recipes/food-network-kitchens/blt-wedges-recipe.html (may not work)