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Grilled Boston Lettuce Salad
with Warm Blue Cheese–Bacon Dressing

1 cup heavy cream
1 cup Wisconsin blue cheese, crumbled and divided
1/4 cup sour cream
1 tsp. white wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
4 slices Applewood smoked bacon, cooked and crumbled into medium pieces
4 heads Boston lettuce, rinsed and dried
1/4 cup extra virgin olive oil
Salt and pepper to taste
3 medium tomatoes, sliced
Fresh parsley, chopped


   Preheat grill to medium heat. In a small saucepan over medium heat, bring heavy cream to a boil, stirring frequently. Stir in 3/4 cup blue cheese, immediately reduce heat, and simmer for 5 minutes, stirring frequently. Stir in sour cream, vinegar, salt, pepper, and bacon. Keep warm. Cut each head of lettuce in half through the core, leaving the core intact. Brush all sides with olive oil. Grill each half over medium heat for 45 seconds on each side. Place each lettuce half on a serving plate; sprinkle with salt and pepper. Garnish with tomato slices; sprinkle with chopped parsley. Add remaining 1/4 cup blue cheese to dressing; mix well. Ladle warm dressing over lettuce. Makes 8 servings.

 

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