Salads
Wedge Salad with Pork Belly Bacon Bits
Harvest Moon Winery
2192 Olivet Road
Santa Rosa, CA 95401
harvestmoonwinery.com
- RECIPE YEAR: 2019
- RECIPE BY: Gray Rollin, Belly Left Coast Kitchen
- YIELD: Serves 8
- PAIRS WELL WITH: Pitts Home Ranch Estate Zinfandel
This is a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make it elegant, and thanks to the wedge presentation, it's a great starter for a special-occasion meal. It is best to chill the dressing for 24 hours before serving. If you'd like, substitute 1/3 cup buttermilk for the homemade sour milk.
Ingredients:
- 1/3 cup milk or half-and-half
- 1 teaspoon vinegar or fresh lemon juice
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 1/2 tablespoons sugar
- Freshly ground pepper, to taste
- 10 ounces blue cheese, crumbled
- 4 to 6 ounces pork belly, cut into 1/2-inch cubes
- 1 head iceberg lettuce, cut into 8 wedges
Directions:
In a small bowl, whisk together the milk and vinegar to create sour milk. Let stand for 5 minutes. In a medium bowl, whisk together the mayonnaise, sour cream, sugar and pepper. Whisk in the sour milk and 6 ounces of the blue cheese. Transfer to an airtight container and refrigerate; it is best to chill the dressing for 24 hours before serving. In a fry pan over medium-high heat, cook the pork belly, stirring occasionally, until crisp and golden brown. Transfer to a paper towel–lined plate. Place 1 lettuce wedge on each of 8 plates. Drizzle the wedges with the dressing, dividing evenly. Top with the remaining blue cheese, pork belly bacon bits and a few grindings of pepper and serve.
