Servings: 10 to 12
Preparation time: 20 minutes
10 to 12 small heads bibbed lettuce
2 tablespoons Dijon mustard
1 cup champagne vinegar
1 cup olive oil
2 tablespoons chopped fresh chives
Salt and freshly ground pepper
¼ pound bacon, diced
6 to 8 plum tomatoes, seed and diced, about 2 cups
4 ounces blue cheese, crumbled
Peel the outer leaves from the lettuce and trim the stem so that the head of lettuce sits on its stem on a platter. Slice off the top fourth of the head. Use your fingers to pull the leaves away from the center creating a “bowl.”
Whisk together the mustard and champagne vinegar in a bowl. Slowly whisk in the olive oil. Stir in the chives and season with salt and pepper.
Cook the bacon in a small skillet over medium high heat. Drain on paper toweling.
Assemble the salad by placing the lettuce bowls on a large platter. Sprinkle each lettuce bowl with equal amounts of bacon, chopped tomatoes and blue cheese. Pour the vinaigrette over the top and into the lettuce bowl.