Ingredients
Salad
2/3 C Woodstock Organic mayonnaise
2 tsp. Field Day Organic Apple Cider vinegar
2 Tbsp. Organic Valley buttermilk
¼ tsp. Wholesome sugar
2 Tbsp. crumbled Ba Ba Blue blue cheese
Kosher salt and freshly ground pepper
1 head organic Romaine, cut into 4 long sections
1 pint cherry or grape tomatoes, quartered
¼ C diced organic red onion
4-6 slices Beeler’s bacon, cooked and finely chopped
¼ C Ba Ba Blue blue cheese
Balsamic Glaze
½ C Field Day Organic Balsamic Vinegar
2 Tbsp. Wholesome brown sugar
Preparation
Step 1
Add the Balsamic Vinegar and brown sugar in a heavy bottomed saucepan over low heat. Simmer, stirring frequently, until the vinegar has thickened. It should coat the back of a spoon. Remove from heat and cool. (This will keep in your fridge for about a month)
Step 2
To make the dressing: Whisk the mayonnaise, vinegar, buttermilk and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes.
Step 3
To assemble the salad: Divide the wedges and take off the top few layers. Spoon the dressing over, letting it run down the sides.
Step 4
Top with tomatoes, red onion, bacon crumbles, and blue cheese
Step 5
Drizzle with balsamic glaze.