Wedge Recipe

Inspired by Angelinas

Time30m

Serves4

Iceberg, Blistered Tomatoes, Balsamic Onions, Pork Belly Lardons (House Blue Cheese or Ranch)

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Ingredients

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1
Prepare the Pork Belly
Cut the pork belly into lardons (1-inch pieces) and cook in a skillet over medium heat until crispy. Drain excess fat and set aside.
2
Blister the Tomatoes
In the same skillet, add the blistered tomatoes and cook until they are slightly charred and softened. Set aside.
3
Prepare the Balsamic Onions
Slice the red onion thinly and sauté in olive oil over medium heat until softened. Add balsamic vinegar and cook until the onions are caramelized. Set aside.
4
Assemble the Wedge
Cut the iceberg lettuce into quarters. Place each quarter on a plate, top with blistered tomatoes, balsamic onions, and crispy pork belly lardons. Drizzle with blue cheese dressing. Serve immediately.