Oops I almost forgot...

Also on the previously noted menu was an Iceberg Wedge Salad with Bacon and Homemade Blue Cheese Dressing.

Iceberg Wedge Salad with Bacon and Blue Cheese Dressing

The Dressing:

2 Cloves Garlic
Salt
3 Tbsp. Sour Cream
¼ cup Buttermilk
2/3 cup  Mayonnaise
1 Tsp. Dijon Mustard
1 Tbsp. White Wine Vinegar
¼ Cup of EVOO
4 to 5 ounces of Crumbled Blue Cheese (I prefer the milder kinds for this dressing)
2 Tbsp Fresh Lemon Juice
1/2 Tsp. Ground Pepper
1 Tbsp. Fresh Chopped Flat-Leaf Parsley

In a bowl, whisk the above ingredients through the EVOO (which needs to be whisked in slowly to emulsify).  Then fold in the Blue Cheese and the Lemon Juice - season with pepper and parsley.  Taste - add salt if necessary.  Refrigerate until chilled.

For the Salad:

1 Head of Iceberg Lettuce (Quartered)
3 Tbsp - Snipped Chives
½ lb.- Thickly sliced bacon cut into 2 by 1/2 inch pieces (Applewood Smoked Bacon is Best)
¼ Red Onion – Sliced Very Thin and halved
2 Radishes (Red) Sliced Thin

In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp.  (About 10 minutes)...transfer to a plate lined with paper towels to drain.

Put each lettuce wedge in a wide salad bowl, sprinkle chives, onions, radishes onto the lettuce.  Drizzle the dressing over the wedges and sprinkle with the bacon pieces.