Serves 4

2/3-cup buttermilk

1-cup low-fat sour cream

2 tablespoons champagne vinegar

2 tablespoons fresh lemon juice

6 ounces of really good blue cheese

1/8-teaspoon cayenne pepper

¼ teaspoon kosher salt and cracked black pepper

1 Bibb lettuce rinsed in cool water and dried in a salad spinner

4 medium-size round organic tomatoes, uniformed in size

1 small white onion cut into rounds ¼” inch thick

3 strips of bacon cooked crisp and crumble

½ cup fresh basil cut into strips

4 tablespoons extra virgin olive oil

¼ cup toasted chopped walnuts

Himalayan large chunk pink salt

Balsamic glaze




Whisk together the buttermilk and sour cream until smooth. Add the vinegar, lemon juice, and whisk. Break the blue cheese into pieces and fold into the buttermilk mixture. Sprinkle the cayenne over the top, and mix gently. Cover tightly and place in the refrigerator until ready to use. The recipe will yield ¾ cups.

This dressing will keep in the refrigerator for 2 days.


Take 3 to 4 Bibb lettuce leaves and arrange them on a salad plate. Slice a small round piece off of the bottom of the tomato. Slice the rest of the tomato in 4 even slices. Place the first slice of tomato in the middle of the Bibb lettuce, sprinkle the bottom slice with a pinch of salt and add just enough blue cheese to cover the first layer. Place the second tomato slice over that with another tiny pinch of salt and the onion. Place the third slice of tomato on top and add crumbled bacon and 2 basil leaves and place the fourth slice of tomato on top.

Drizzle 1 tablespoon of olive oil over each serving along with the balsamic glaze.

Garnish with more basil strips, leftover bacon bits and scatter 3 to four chunks of the Himalayan pink salt all around.

Serve extra Blue Cheese Dressing on the side.


1 (16.9 fluid ounce) bottle balsamic vinegar

Pour the whole bottle into a small saucepan and bring to a boil over high heat. Lower heat to medium-high and continue to boil until the vinegar starts to thicken and forms syrup-like consistency, about 14 to 20 minutes. Be careful not to thicken too much, or you will end up with a thick black goop.

To test, use a wooden spoon if the syrup coats the back of the spoon it is ready to remove from the heat. Let it cool to room temperature before you store it in the refrigerator. I use a needle nose plastic, bottle to store my glaze after it has cooled. It will last up to a month in the refrigerator. It is easier to work with when it is chilled.