Wedge Salad

1 head iceberg lettuce
6 slices bacon cooked & crumbled
1 tablespoon chives diced

2 tablespoons Garlic Infused Olive Oil
2 tablespoons Madagascar Black Peppercorn Infused Olive Oil
3/4 cup low fat buttermilk
1 tablespoon juice from 1 lemon
1/4 cup Gorgonzola cheese
Kosher salt

Cook bacon and crumble when done – set aside.

Whisk and combine buttermilk, Peppercorn Infused Olive Oil, Garlic Infused Olive Oil, lemon juice until all the ingredients combine and are smooth. Crumble Gorgonzola cheese and add to the dressing, season with salt to taste.

Core the lettuce and cut into 8 wedges.

To serve, drizzle dressing over top of wedges and sprinkle with bacon.

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