Iceberg Wedge with Chunky Blue Cheese Dressing

• 2 cups mayonnaise
• 1 1/2 cups sour cream
• 1 tablespoon grated white onion
• 1 teaspoon minced garlic (about 1 medium clove)
• 1/2 teaspoon celery salt
• 1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)
• 1 teaspoon Worcestershire sauce
• 1/4 cup dry white wine
• 1/4 cup thinly sliced green onions, white and green parts
• 2 cups good-quality blue cheese, crumbled (about 8 ounces)
• 1/4 cup finely chopped Mexican or French tarragon leaves (optional)
• 2 heads iceberg lettuce, cored and quartered
• 1 pint cherry tomatoes, halved
• 8 slices crisp cooked bacon, crumbled

1. In a large bowl, whisk together all the dressing ingredients until combined.
2. When ready to serve, set each lettuce wedge on a plate, spoon on about 1/2 cup dressing, and top with a handful of cherry tomato halves and a sprinkling of crumbled bacon.
3. The dressing and the bacon crumbles can be made up to 2 days in advance and refrigerated.
4. Assemble the salad shortly before serving.
5. Mexican tarragon (also called mint marigold) is easily grown throughout Texas and is similar in taste to French tarragon, which literally cant take the Texas heat.
6. If you dont find Mexican tarragon in the grocery store, look for the flowering plants at your local nursery.
7. Little pots of these herbs also make charming party favors.
8. If you are so inclined, cut the calorie and fat load by using low-fat or nonfat mayonnaise and low-fat or nonfat sour cream instead of the full-fat stuff.

mayonnaise, sour cream, grated white onion, garlic, celery salt, freshly squeezed lemon juice, worcestershire sauce, white wine, green onions, good, tarragon, cherry tomatoes, bacon

Taken from www.epicurious.com/recipes/food/views/iceberg-wedge-with-chunky-blue-cheese-dressing-382678 (may not work)