Wedge Salad with Blue Cheese Dressing

• 120 g Streaky bacon
• 80 g Sour cream
• 60 g Mayonnaise
• 60 g Blue cheese
• 1 medium Lemon
• 2 tsp White wine vinegar
• ½ tsp Black pepper
• 1 head Iceberg lettuce, cold
• 200 g Cherry tomatoes, ripe

1. Set a frying pan over medium heat and cook the streaky bacon for 6 to 8 minutes, turning, until deeply golden and crisp. Transfer to a plate and leave to cool slightly.
2. In a mixing bowl, whisk together the sour cream and mayonnaise. Crumble in most of the blue cheese, reserving a little to finish, then add 2 tsp lemon juice, the white wine vinegar and the black pepper; whisk until creamy but still a little chunky.
3. Cut the iceberg lettuce into 4 wedges, keeping the core intact so they hold together, then place 2 wedges on each plate. Halve the cherry tomatoes.
4. Spoon the dressing over the wedges, then crumble over the reserved blue cheese. Crumble the bacon over the top and scatter with the cherry tomatoes, then serve straight away while the lettuce is cold and crisp.

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