Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

Ingredients

• 1 1/2 cups mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon hot pepper sauce
• 1 cup coarsely crumbled blue cheese
• Buttermilk (optional)

• 1/2 pound thick-cut bacon
• Maple syrup
• Coarsely ground black pepper
• 1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
• 1/2 red onion, very thinly sliced
• Parchment paper

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 325˚.  Line a baking pan with parchment paper.  Arrange bacon on paper and lightly drizzle bacon with maple syrup.  Put into oven.  Bake for 25-30 minutes until done but, not too crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.