Wedge Salad

This is just like Outback Steak Houses Wedge Salad. So good, and so easy to make!!!

Balsamic Glaze
1/2 cup balsamic vinegar
1/8 cup raw honey
1/4 teaspoon sea salt

Salad:
1/2 head iceberg lettuce, cut into a wedge
1 cup grape tomatoes, cut into halves
1/2 cup red onion, chopped
6 slices cooked bacon, crumbled
1/2 cup blue cheese, crumbled
1/2 cup pecan pieces, toasted - Optional

Dressing:
3/4 cup mayonnaise
3/4 cup buttermilk
1/2 cup blue cheese, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
In a bowl combine all the dressing ingredients and mix well. Refridgerate for at least two hours.

In a small saucepan combine balsamic glaze ingredients, bring to gentle simmer and reduce to a thick syrup, about 5 min (the syrup will really thicken up as it cools).

Cut the iceburg lettuce head into quarters and sprinkle the tomatoes, bacon, red onion, blue cheese, and pecans equally over all four quarters. Top with dressing and balsamic glaze.

**I chilled the serving plates in the freezer for an hour before serving. The salad is best when the lettuce is served really cold too.