Beefsteak Tomato, Butterhead Lettuce, and Bacon with Blue Cheese Dressing

Ingredients

• 6 slices bacon chopped
• 1 large beefsteak tomatoes cut into wedges
• 0.3 pound cheese blue divided crumbled
• 0.5 pound boston lettuce 
• 2 tablespoons cider vinegar 
• 3 tablespoons milk plus additional if necessary whole
• 1  scallion chopped
• 0.5 cup cup heavy whipping cream sour

Equipment

• frying pan
• paper towels
• whisk

Directions

1. Cook bacon in a 10-inch skillet over medium heat until crisp.
2. Transfer to paper towels to drain, reserving fat in skillet.
3. Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.
4. Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top.
5. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.