Heirloom Wedge Salad

So, I am pretty much allergic to everything that runs around on four legs. Dogs, cats, horses, rabbits, & chinchillas. My inability to be around friends of the fury persuasion really kept me from what I view as my true calling.

I was meant to be a cowgirl. If it weren’t for my deadly allergies to all the fun animals, I would have been a horse riding, cow roping, hog-tying cowgirl.

But, alas, I am not. So instead, I indulge my inner horse lover by dressing like a cross between a cowgirl and a hipster.

Which I was able to totally embrace this weekend at a fancy line dancing bar for my friends Shireen and Brady’s engagement celebration.

It was an amazing time complete with tequila shots for the men and line dancing lessons for the ladies.

Here is an awesome appetizer salad to serve at your next celebration.

You will need…

4 heirloom tomatoes

1 head iceberg lettuce, shredded

3 slices crispy bacon, crumbled

¼ cup olive oil

1 tablespoon white wine vinegar

½ teaspoon Dijon mustard

3 tablespoons crumbled blue cheese

2 tablespoons finely chopped chives

Pepper to taste

Start by combining your olive oil, vinegar, mustard, blue cheese, chive and ½ teaspoon of pepper in a small bowl or jar.

Shake or whisk until your dressing is completely combined.

Then, thinly slice your heirloom tomato into 5 different slices of equal size.

One tomato at a time, create layers by drizzling the dressing on a tomato slice. Then top the dressing with a little bacon and a small handful of lettuce. Add on another slice of tomato and continue the layering process until you put your 4 tomatoes back together.

Add any remaining bacon of lettuce to the plate. Drizzle with remaining dressing and sprinkle with fresh pepper.

Serve chilled or at room temperature.

Love and Beer Floats

Angela

Heirloom Wedge Salad

4 heirloom tomatoes

1 head iceberg lettuce, shredded

3 slices crispy bacon, crumbled

¼ cup olive oil

1 tablespoon white wine vinegar

½ teaspoon Dijon mustard

3 tablespoons crumbled blue cheese

Pepper to taste

Start by combining your olive oil, vinegar, mustard, blue cheese, chive and ½ teaspoon of pepper in a small bowl or jar.

Shake or whisk until your dressing is completely combined.

Then, thinly slice your heirloom tomato into 5 different slices of equal size.

One tomato at a time, create layers by drizzling the dressing on a tomato slice. Then top the dressing with a little bacon and a small handful of lettuce. Add on another slice of tomato and continue the layering process until you put your 4 tomatoes back together.

Add any remaining bacon of lettuce to the plate. Drizzle with remaining dressing and sprinkle with fresh pepper.

Serve chilled or at room temperature.