Wedge Salad

Here begins one more brilliant way to bring Bacon Marmalade into your life. Pull it out of the fridge and whip it into cream cheese for this Oklahoma City-inspired wedge salad. (That's where we fell in love with this idea.)

Break down a head of iceberg and assemble a spread of salads in advance of service. Spoon with the zippy vinaigrette just before offering them up. 

Yield: up to 12 portions , Prep time: 20 minutes , Cook time: none



1. Prep your ingredients: Make a batch of homemade Bacon Marmalade and let it cool. Dice the red onion. Remove the stem of the iceberg lettuce and cut into 6 equal wedges.
2. When the bacon jam is cooled, whip with the cream cheese to a uniform consistency using electric beaters.
3. In a small plastic bag combine the apple cider vinegar, mustard, oil, salt and pepper; shake together vigorously.
4. To assemble, place the wedge of iceberg on a plate. Generously smear one side with the whipped bacon jam. Spoon the apple cider vinaigrette over the lettuce and finish with a sprinkle of the red onion.
5. Serve cold with a fork and knife.

Tips + Tricks

**Play with the size of the wedges -- slice them larger, into a full-fledged salad course, or slice them narrower, as an appetizer for many.