Wedge Salad with Creamy Blue Cheese Dressing

1. Render

Place a frying pan over medium heat. Add the diced bacon and cook until golden brown and crispy. Transfer the bacon to a paper towel-lined plate to drain.

2. Make Dressing

In a small mixing bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Stir in the red wine vinegar, crumbled blue cheese, soy sauce, chopped parsley, minced chives, and microplaned garlic. Season with freshly ground black pepper to taste. Mix the mixture vigorously until the dressing reaches a creamy, uniform consistency. Set aside to let the flavors marry.

3. Dress the Salad

On a serving platter, arrange the iceberg lettuce wedges. Drizzle the prepared creamy blue cheese dressing over the wedges. Scatter the cooled, crispy bacon pieces and shallot over the dressed wedges.

4. Finishing Flavors

Taste the salad and adjust seasoning if necessary. Sprinkle any remaining herbs for a final touch of freshness. Serve immediately.