1 head of iceberg lettuce cut into 4 wedges
4 oz. bacon
1/4 thinly sliced small red onion
1/2 finely chopped small shallot
3/4 cup sour cream
1/2 cup buttermilk
1 Tbsp. chopped fresh chives
1 Tbsp. white wine vinegar
1/2 cup crumbled mild blue cheese
Salt and freshly ground black pepper
Cut bacon into thick pieces and cook, stirring often, until crisp, 5–7 minutes.
Drain on paper towel.
Whisk shallot, sour cream, buttermilk, chives and vinegar together.
Fold in the blue cheese and adjust consistency with sour cream as preferred.
Season dressing with salt, freshly ground black pepper and vinegar to taste.
Spoon dressing over lettuce wedges and top with bacon, red onion, and more blue cheese and chives.