Combine the vinegar, salt, sugar and peppers in a small saucepan and bring to a boil. Reduce to a simmer and cook, stirring, just until the sugar is dissolved. Remove from the heat and let cool. Drain the peppers with a slotted spoon and transfer to a medium bowl, reserving the pickling liquid. Set aside.
Meanwhile, place the bacon lardons in a large skillet over medium heat and cook, stirring occasionally, until the fat is rendered and the bacon is crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon.
Add the bacon to the bowl with the pickled peppers, then stir in the blue cheese and olives. Lightly dress with olive oil and reserved pickling liquid to taste.
Spoon half of the pepper relish onto a serving platter. Top with the iceberg. Spoon the remaining relish on top of the lettuce. Serve!
You can find lipstick peppers at farmers markets. Alternatively, substitute mini peppers.
This recipe has been updated and may differ from what was originally published or broadcast.