Meiomi Bright Pinot Noir with Wedge Salad

• 1 head iceberg lettuce
• 4 slices bacon cooked & crumbled
• 1 cup cherry tomatoes diced
• 1 tbsp chives diced
• ¼ cup blue cheese crumbles

Dressing

• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup buttermilk
• ¼ tsp salt
• ⅛ tsp pepper
• ¼ tsp garlic powder
• 1½ tsp apple cider vinegar
• 2 ounces blue cheese

Directions

1. Make the dressing: In a food processor add all of the ingredients. Pulse for about 10 seconds until smooth and creamy. 
2. Prepare the lettuce by removing the outer leaves, chop the head of lettuce in half and then half again, making 4 wedges. Cut the end to remove the stem.
3. Plate the wedges and top with the blue cheese dressing, bacon crumbles, tomato, chives, and additional blue cheese crumbles.