BLT Wedge Salad with Summer Blue Cheese Dressing and Avocado Mousse

Salad

• 8 Slices Thick Cut Bacon
• 1 Medium Head Iceberg Lettuce
• 1 Large Tomato, diced

Blue Cheese Dressing

• 1 c. Nonfat Greek Yogurt
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Mayonnaise
• 1 Teaspoon Fresh Ground Black Pepper
• ¾ c. Cambanzola Cheese or other good quality blue cheese, cut into small pieces

Sea salt to taste

Avocado mousse

• 3 Small Avocados
• 1 Tablespoon Lemon Juice
• ¾ Cup Cream

Sea salt to taste

1. Cook bacon in a medium-high pan until crisp. Remove bacon from pan and drain on a few paper towels. Once it is cool, cut into small pieces.
2. To make the dressing, set blue cheese aside and blend other ingredients in blender or food processor. Transfer to a medium mixing bowl and gently in fold blue cheese. Let rest overnight. Enjoy! (Will hold up to 5 days in refrigerator.)
3. Tip from Chef Rob: If you’re feeling adventurous try adding some fresh thyme to the recipe, or a little bit of hot sauce. You would be surprised at the number of great combinations you can come up with!
4. To make the avocado mousse, blend all ingredients in a food processor until smooth making sure to scrape side of bowl with mixer at least twice during process.
5. Cover with plastic wrap touching surface and mousse will hold for 2 days.
6. To assemble the salad, cut the iceberg lettuce into four large wedges then drizzle each wedge with blue cheese dressing a dollop of avocado mousse and top with bacon and tomato.