Tomato and Blue Cheese Salad

Ingredients

• 250g punnet Cocktail Truss Tomatoes
• 1 head cos lettuce
• 4 rasher of bacon, diced
• sea salt & cracked pepper, to taste
• lemon wedges, to serve

Blue Cheese Dressing

• 1⁄3 cup blue cheese, crumbled
• 1⁄3 cup mayo
• 1⁄3 cup sour cream
• 1 tablespoon lemon juice
• sea salt & cracked pepper, to taste

Method

1. Fry the bacon pieces in sauce pan over medium heat until golden and crispy. Set aside to cool.
2. Make the blue cheese dressing by combining the mayonnaise, sour cream, lemon juice, pepper, salt and half of the blue cheese in food processor or blender. Process until well combined.
3. Stir in remaining blue cheese and set aside.
4. Separate the cos lettuce leaves from the head and place on a serve plate. Slice each cocktail tomato into quarters and place 2-3 piece on each lettuce leaf.
5. Divide the bacon pieces across each leaf and drizzle with blue cheese dressing
6. Finish with salt and pepper, to taste and serve with lemon wedges.