Yield
(serving size: 2 wedges)
Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

How to Make It

In a bowl, combine yogurt with blue cheese, kosher salt, and black pepper; mix well. Crumble bacon; set aside. Cut lettuce into quarters; slice small wedges from each quarter. Place wedges on plates or napkins, and top each with a dollop of blue cheese mixture and some crumbled bacon.

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