1 cup crumbled blue cheese
1/2 cup mayonnaise
1/2 cup full-fat Greek yogurt or sour cream
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Fine sea salt and freshly cracked black pepper
Buttermilk or water, for thinning, optional
1 head iceberg lettuce, cored and cut into 4 wedges
8 cherry tomatoes, cut in half
4 strips crispy cooked bacon
Mash up 1/2 cup of the blue cheese in a bowl until smooth; add the mayonnaise, yogurt, lemon juice and Dijon mustard and mix until combined. Season to taste with salt and pepper. If the dressing is too thick for your taste, add a bit of buttermilk or water to thin down. Cover and refrigerate until ready to use.
Lay the iceberg wedges on a platter or one on each individual plate.
Top with a generous drizzle of dressing, then sprinkle with the cherry tomatoes and the remaining 1/2 cup blue cheese. Top each with strip of crispy bacon.
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