Classic wedge salad with a few twists.  Recipe from the Tasting Table Test Kitchen

Serves 4

Ingredients

1 cup canola oil

3 large shallots, thinly sliced (2 cups)

Kosher salt, to taste

1/2 cup buttermilk

1/2 cup creme fraiche

1/4 cup mayonnaise

1 tsp. freshly ground coarse black pepper, plus more to taste

1 tsp. fresh lemon juice

1/2 tsp. finely grated lemon zest

4 ounces mild blue cheese, crumbled.

1 pint cherry tomatoes, halved

1 head iceberg lettuce, outer leaves discarded and cut into 4 wedges

1/4 pound bacon, crisped and finely crumbled

2 Tbsp. finely chopped chives

1/4 cup tarragon leaves

2 Tbsp. olive oil.

Directions

1. In a large skillet, add the oil and shallots and bring to medium-high heat. Cook the shallots, tossing often, until they turn golden, 8 to 10 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate and season with salt while still hot. Set aside.

2. In a medium mixing bowl, whisk together the buttermilk, crème fraîche, mayonnaise, black pepper, lemon juice and lemon zest. Season with salt, stir in the cheese and set aside. Makes about 2 cups.

3. In a separate bowl, add the tomatoes and season with salt. Set aside for a minute.

4. To serve, arrange the wedges on plates, and spoon the blue cheese dressing generously over each wedge. Top with the crumbled bacon, seasoned Sun Gold tomatoes, chives, tarragon, olive oil, fried shallots and drizzle with olive oil.