Iceberg Babies Steakhouse Wedge Salad

Serves: 4
Total Time: 20 min.

INGREDIENTS

Roquefort Dressing
4 oz roquefort cheese, crumbled
1/4 c buttermilk
2 T mayonnaise
juice of half a lemon
salt and pepper to taste

Salads
2 heads iceberg babies, quartered
6 oz bacon, cubed
2 radishes, sliced into thin rounds
1/2 c candied pecans
1/2 c sweetened dried cranberries, roughly chopped
2 green onions, sliced into thin strips

Preparation:

Make the dressing. In a small bowl, combine the roquefort, buttermilk, lemon juice and mayonnaise. Use the tines of a fork to mash it into a rough paste, with some crumbles left in tact for texture. Adjust seasoning with salt and pepper if desired.

Heat a medium skillet over medium high heat. Cook the bacon in the skillet, stirring occasionally, until browned and starting to crisp, about 10 minutes. Transfer the cooked bacon to a paper towel-lined plate to cool.

To create green onion curls, place the thin strips in a bowl of ice water and allow to sit for 5-10 minutes, until decorative curls form.

Place 2 iceberg baby quarters on each of 4 plates. Drizzle dressing over. Sprinkle with bacon, radishes, pecans, cranberries and green onions.