Order all the ingredients for this recipe at our online store here.
Salad:
2 heads iceberg lettuce
2 cups Cabernet Buttermilk Dressing
2 tablespoons red onion, minced
3 ounce gorgonzola cheese
6 roma tomatoes
3 ounces caramelized bacon
1/4 cup parsley leaves
salt and pepper, to taste
Cut heads of iceberg in half and then cut each half into thirds. Plate two wedges per person and divide remaining ingredients evenly between salads.
Cabernet Buttermilk Dressing:
1/4 cup buttermilk
1 1/2 cup mayonnaise
1/8 Cabernet vinegar
1 teaspoon parsley leaves, chopped
1 teaspoon rosemary leaves, chopped
1 teaspoon thyme leaves, chopped
1/8 cup shallot, minced
salt and pepper, to taste
Mix all ingredients together until well incorporated.
Roasted Roma Tomatoes:
6 roma tomatoes
2 tablespoons Extra Virgin Olive Oil
salt and pepper, to taste
Quarter tomatoes and toss with oil and seasoning. Roast at 350 for 15 minutes. Allow to cool. Remove skins and seeds and cut into strips.
Caramelized Bacon:
3 ounces bacon
2 tablespoons brown sugar
Lay bacon in a single layer on a baking sheet. Distribute sugar evenly to cover. Bake at 350 for 10 minutes. Allow to cool and cut into strips.