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Iceberg Wedge Salad with Blue Cheese

Recipe by DBGB Kitchen and Bar
  • minutes
  • Serves

INGREDIENTS

4

slices Bacon, cooked and crumbled

2

stalks Celery

1 pint

Cherry tomatoes

1

bunch Chervil

1

head Iceberg lettuce

1

bunch Tarragon

2 tsp

Lemon juice, fresh

1/2 cup

Mayonaise

1 tsp

Tabasco

1

Salt and ground white pepper

1 tbsp

Sherry vinegar

1 cup

Walnuts, toasted and crumbled

1 cup

Bleu cheese

1/2 cup

Creme fraiche