Sometimes I dress it with Ranch dressing and top with feta for those that aren’t fond of blue cheese.
Wedge Salad with Sweet Balsamic
1 head iceberg lettuce, cut into 4(6) wedges depending on size of salad you want to serve
1/2 cup grape tomatoes, halved
1/2 red onion cut into half-moon slices
1- 1 1/2 cup(s) blue cheese dressing
8 slices bacon, cooked and crumbled
4(6) tablespoons blue cheese crumbles
Sweet balsamic glaze for drizzling (recipe below)
Chill serving plates, forks and iceberg wedges until ready to serve.
When ready to serve, assemble salads. Place one wedge on each of 4/6 chilled plates. Place halved grape tomatoes on the sides of the wedge, distributing evenly among each plate. Evenly divide the onions among the plates. Drizzle each wedge with 1/4 cup blue cheese dressing. Sprinkle crumbled bacon among plates and over wedge. Sprinkle 1 tablespoon blue cheese crumbles on each wedge. Lightly drizzle balsamic glaze over wedge or serve on the side.
To make balsamic glaze:
Bring 1 cup balsamic vinegar and 1/4 cup sugar and a few grains of salt to a boil; reduce heat and simmer about 15-20 minutes or until glaze coats the back of a spoon and reduces to about half. Cook longer for thicker glaze (glaze thickens as it cools). I use a small saucepan with high sides to avoid splattering. If you use a shallow pan, the balsamic may reduce faster because of more surface area. Watch closely as not to burn. Refrigerate any leftover glaze for 1 week.