Dressing Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon white wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons sugar
6 ounces crumbled blue cheese

1/2 cup balsamic vinegar
1/8 cup honey
1/4 teaspoon salt

6-8 strips bacon
1 C. Grape Tomatoes, halved
1/4 red onion, thinly sliced
1 head iceberg lettuce, quartered
Blue Cheese Crumbles

For the Dressing: In a large, combine mayonnaise, sour cream, and buttermilk. Mix well. Fold in remaining ingredients and let dressing rest in refrigerator for up to 24 hours for best flavor.

In a small saucepan combine vinegar, honey and salt. Bring to gentle simmer and cook until reduced to a thick syrup. Set aside to cool. Meanwhile, cut bacon into 1/2-inch pieces and fry until crispy. Set aside.

For the Assembly: On one large plate or on four individual serving dishes, arrange and top lettuce wedges evenly with a spoonful (or two) of dressing, tomato, red onion and bacon. Drizzle with balsamic glaze. Top with blue cheese crumbles.