Ingredients:
5 mini romaine heads
1/4 cup mayo
1/4 cup sour cream
1 tsp dried chives
1/4 tsp white pepper
1/4 tsp onion powder
1 tsp Dijon mustard
Squeeze of lemon
1.5 oz blue cheese (about 1/3 c, grated) + more for topping
1-2 tbsp half and half
Cherry tomatoes (small chop) for topping
3 slices bacon
Fresh chives for topping
Fresh parsley for topping
Black pepper to taste
Balsamic glaze for topping
Crisp up the bacon and chop super small.
Remove outer leaves of your mini romaine. Wash and dry well.
Cut off a bit of the ends and cut in half.
Combine mayo, sour cream, lemon squeeze, white pepper, blue cheese and chives. Whisk
together and use a fork to smooth the blue cheese to taste. Add half and half a tsp at a time for
the consistency of your liking (you want the dressing to stick to the lettuce).
Drizzle the romaine with the dressing, add a bit of balsamic glaze, bacon, tomatoes, chives,
parsley, black pepper and more blue cheese.