Iceberg Wedge with Southern Goddess Dressing and Maple Bacon
1 large head of iceberg lettuce
Maple Thick Sliced Bacon
Southern Goddess Dressing
1 large avocado, peeled and seed removed
3 tablespoons fresh chives, chopped
1 tablespoon fresh tarragon, chopped
4 tablespoons champagne vinegar
1 tablespoon fresh squeezed lemon juice
1 cup sour cream
1 cup Duke’s® mayonnaise
1⁄2 cup chopped fresh parsley
1 teaspoon sea salt
2 tablespoons light olive oil
2 tablespoons Dijon mustard
1 tablespoon sugar
Dash cayenne pepper
Fresh cracked black pepper to taste
Put all ingredients for the dressing into a blender and blend until smooth. Cover and refrigerate until needed. Refrigerate for up to 1 week.
Bake bacon on rack in 400 degree oven. Spray rack with Pam® which is placed on sheet pan. Bake for about 30 minutes until crisp. Remove from oven and off the rack at once. Break bacon into pieces.
Make sure the lettuce is cold. Wash and chop your lettuce into nice big wedges and place on cold plates.
Assemble your salad with bacon. Add a little sea salt and fresh cracked pepper and the Southern Goddess dressing. Serve with grilled bread on side if you'd like.