A steakhouse-style wedge of blue cheese salad

Ingredients:

• 2/3 cup mayonnaise
• 2 tsp apple cider vinegar
• 2 tbsp. sour milk or kefir
• 1/4 teaspoon sugar
• 2 tablespoons finely crumbled Danish blue cheese
• 2 tablespoons of sugar
• 1 tbsp balsamic vinegar
• 1 small head iceberg lettuce, trimmed and quartered
• 1 cup grape tomatoes, halved
• A quarter of a small red onion, thinly sliced
• 4 slices bacon, fried and crumbled
• 1/4 cup coarsely crumbled Danish blue cheese

Preparation:

1. Prepare the dressing:
   
   In a small bowl, combine mayonnaise, vinegar, sour milk, and sugar. Add blue cheese and season with salt and pepper. Refrigerate until completely chilled, about 30 minutes.
2. Meanwhile, prepare the glaze.:
   
   Combine the sugar, balsamic vinegar, and 2 tablespoons of water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until the glaze thickens, about 5 minutes. Transfer to a small bowl and let cool.
3. Prepare the salad:
   
   Arrange the iceberg lettuce quarters among plates. Drizzle with the dressing, letting it drip down the sides. Drizzle with balsamic glaze, about 1 teaspoon per quarter (you won't need all of it). Top with tomatoes, red onion, bacon, and blue cheese.