2/3 C Woodstock Organic mayonnaise
2 tsp. Field Day Organic Apple Cider vinegar
2 Tbsp. Organic Valley buttermilk
¼ tsp. Wholesome sugar
2 Tbsp. crumbled Ba Ba Blue blue cheese
Kosher salt and freshly ground pepper
1 head organic Romaine, cut into 4 long sections
1 pint cherry or grape tomatoes, quartered
¼ C diced organic red onion
4-6 slices Beeler’s bacon, cooked and finely chopped
¼ C Ba Ba Blue blue cheese
½ C Field Day Organic Balsamic Vinegar
2 Tbsp. Wholesome brown sugar
Add the Balsamic Vinegar and brown sugar in a heavy bottomed saucepan over low heat. Simmer, stirring frequently, until the vinegar has thickened. It should coat the back of a spoon. Remove from heat and cool. (This will keep in your fridge for about a month)
To make the dressing: Whisk the mayonnaise, vinegar, buttermilk and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes.
To assemble the salad: Divide the wedges and take off the top few layers. Spoon the dressing over, letting it run down the sides.
Top with tomatoes, red onion, bacon crumbles, and blue cheese
Drizzle with balsamic glaze.