Creamy blue cheese dressing, bacon crisped up in brown sugar, and crisp iceberg come together beautifully in this steakhouse-inspired salad.

Ingredients

• 1/3 cup extra-virgin olive oil
• 1/3 cup champagne vinegar
• 1 garlic clove, grated (about 3/4 teaspoon)
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons granulated sugar
• 1/2 teaspoon black pepper, plus more to taste
• 2 3/4 ounces gorgonzola dolce cheese, crumbled (1/2 cup)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons chopped fresh chives, plus more for garnish
• 1 (1 1/2-pound) head iceberg lettuce, outer leaves removed, cut through core into 8 wedges
• 4 slices thick-cut center-cut bacon
• 2 tablespoons light brown sugar, divided
• 1 tablespoon champagne vinegar
• 1/2 cup halved cherry tomatoes
• 4 (3/4-ounce) slices gorgonzola dolce cheese, halved

Directions

1. Whisk together oil, vinegar, garlic, salt, granulated sugar, and pepper in a medium bowl. Set aside 1/4 cup vinaigrette in a small bowl. Whisk cheese, mayonnaise, sour cream, and chives into remaining vinaigrette (about 1/2 cup); set aside.
2. Place iceberg wedges on a large platter. Brush cut sides of wedges liberally with reserved 1/4 cup vinaigrette. Set aside to marinate in dressing.
3. Cook bacon in a large nonstick skillet over medium-high, flipping occasionally, until rendered and almost crisp, about 8 minutes. Sprinkle one side of bacon slices with 1 tablespoon brown sugar; flip and cook 1 minute. Sprinkle with remaining 1 tablespoon brown sugar; flip and cook 1 minute more. Add vinegar, and let reduce until almost evaporated, about 30 seconds. Transfer bacon to a wire rack set inside a rimmed baking sheet; let stand 5 minutes.
4. Spoon Gorgonzola dressing over iceberg wedges on platter. Snap bacon slices in half; place one half over each iceberg wedge. Sprinkle wedges evenly with tomatoes. Nestle a slice of cheese on top of each wedge. Garnish with additional chives. Sprinkle with pepper to taste; serve immediately.