Husband was in charge yet again of this one. We’d had a fancy blue cheese wedge salad at a restaurant and thought, hey, we could do this locally. So, a big chunk of lettuce covered in blue cheese, blue cheese dressing, and most importantly bacon, add a slice of bread, and we have a meal. The dressing came out REALLY well even though we didn’t have buttermilk and sour cream, but the yogurt is pretty tangy to begin with, so it worked out.
Wedge Salad
Lettuce – Jack’s Farm
Spring Garlic – Jack’s Farm
Bacon – Countrytime Farm
Blue Cheese – Birchrun Hills Farm
Goat’s Milk Yogurt – Shellbark Hollow
Smoked Sea Salt – Pureblend Tea
Sesame French Bread – Sweetwater Baking
Riesling – Mount Hope Winery
Non Local – pepper, worchestershire sauce