1 head iceberg lettuce
4 slices bacon, cooked and crumbled
1/2 cup crumbled blue cheese
1 cup blue cheese dressings
1 cup diced cherry tomatoes
chives (for garnish)
black pepper (to top)
1. To prepare the lettuce, discard the outer leaves and chop off the end of the iceberg head. Chop the head of lettuce in half, using a sharp knife, and then in half again to make 4 even quarters.
2. Place the wedges on small salad plates and top with dressing and additional garnishes.
3. Serve cold and top with chives and black pepper if needed.