Wedge Salad with Balsamic
bacon, cooked and crumbled
blue cheese dressing (good quality)
cherry tomatoes, quartered
1Place vinegar in a small saucepan and bring to a boil. Reduce heat and keep it at a simmer until reduced by approximately one-third and mixture coats a spoon.
2Remove from heat and allow to cool (it will thicken as it cools). Set aside 1/4 cup for salad. Reserve rest for another use (store in refrigerator).
3Remove core from lettuce. Cut lettuce head in half, then cut each half into quarters. Place on serving tray (or individual plates).
4Drizzle each lettuce wedge with dressing and balsamic reduction. Sprinkle with blue cheese, crumbled bacon and cherry tomatoes