Wedge Salad with Balsamic
1 cbalsamic vinegar
1head iceberg lettuce
6 slicebacon, cooked and crumbled
1 bottleblue cheese dressing (good quality)
·crumbled blue cheese
16 smallcherry tomatoes, quartered
How to Make Wedge Salad with Balsamic
- Place 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.
- Remove 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).
- Remove core from lettuce. Cut lettuce head in half, then cut each half into quarters. Place on serving tray (or individual plates).
- Drizzle each lettuce wedge with dressing and balsamic reduction. Sprinkle with blue cheese, crumbled bacon and cherry tomatoes
- Serve immediately.