Recipe developed for Beemster
Who ever invented the wedge salad is genius. Always a crowd pleaser, it couldn’t be easier to pull together. And yet It looks so impressive. Start with a simple wedge of iceberg lettuce and dress it up with lots of decadent toppings to turn ordinary iceberg lettuce into something very special. The only rule, bacon and cheese are a must!
Winter Wedge Salad
Prep Time
20 mins
Course:
Salad
Cuisine:
American
Servings: 4
Ingredients
- 3 tablespoons maple syrup
- 1-1/2 tablespoon Dijon mustard
- 1 clove garlic , minced
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- salt and pepper to taste
- 1 head iceberg lettuce , cut into quarters
- 1 cup chopped apple
- 1/2 cup dried cranberries
- 1/2 cup cut-up cooked bacon
- 1 cup shredded Beemster Paradiso Gouda Cheese
Instructions
-
Combine syrup, mustard and garlic in medium bowl. Slowly whisk in olive oil then vinegar. Season to taste with salt and pepper.
-
Arrange lettuce quarters on salad plates. Top with apple, cranberries, bacon then cheese. Drizzle with dressing.
