Wedge salads are kind of a guilty restaurant pleasure for me, but I never really made them at home (mostly because of their dubious nutritional value). But for some reason I decided to do so last night (mostly to use up some bleu cheese) and we enjoyed these (John wanted more bacon.)
2 wedges iceberg lettuce (about half a head)
4 tbsp homemade bleu cheese dressing
4 slices bacon, cooked crisp
chives, for garnish (optional)
Assemble two salads with above ingredients, drizzling wedge with dressing and garnishing with bacon and chives.