1 head iceberg lettuce
2 tablespoons extra-virgin olive oil
2 cups cherry tomatoes
8 slices of bacon, cooked and crumbled
Chef Jere’s Blue Cheese Dressing
- Core and cut lettuce into 8 wedges and arrange on a platter or individual plates.
- Sauté cherry tomatoes in the olive oil, cooking a few minutes until just heated through.
- Drizzle each lettuce wedge with blue cheese dressing and top with roasted cherry tomatoes, crumbled bacon, and freshly ground pepper.
Note: Chef Jere suggests laying out the bacon slices on a cookie sheet and baking at 350 degrees F for 15-20 minutes until browned and crispy.