Iceberg with Tomatoes, Blue Cheese and Bacon

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

1 cup walnuts
4 slices bacon
8 oz blue cheese, crumbled, divided
½ cup crème fraîche or sour cream
½ cup mayonnaise
5 tsp. sherry vinegar or red wine vinegar
2 tsp. lemon juice, freshly squeezed
1 tsp. hot sauce
sea salt
black pepper, freshly ground
1 head iceberg lettuce, cut crosswise into four 1" thick slices
2 ribs celery, thinly sliced
1 pt cherry tomatoes, quartered
1 Tbsp. fresh tarragon, finely chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; coarsely chop.

Cook bacon in a large skillet over medium-high heat, turning halfway through, until brown and crisp, 8-10 minutes total. Transfer to paper towels to drain. Let cool; crumble.

Place half of blue cheese in a medium heatproof bowl and microwave on medium until melted, about 1 minute (this will make it easier to whisk). Add crème fraîche, mayonnaise, vinegar, lemon juice, and hot sauce to blue cheese and whisk until smooth; season dressing with salt and pepper. Cover and chill until cold, at least 30 minutes.

Place 1 slice of iceberg lettuce on each plate and spoon about ¼ cup dressing over each. Top with walnuts, bacon, celery, tomatoes, tarragon, and remaining blue cheese.

Makes 4 servings.

Make-Ahead: Dressing can be made 3 days ahead. Keep chilled.