MAKES 4 SERVINGS

2 cups creme fraiche

½ cup, plus 1½ teaspoons, red wine vinegar, divided use

¼ cup buttermilk

¼ cup chopped chives

1/2 shallot, minced

1 small clove garlic, minced

Kosher salt

Cracked black pepper

1 cup sliced red onion

1 cup red wine

½ cup sugar

1 head iceberg lettuce

2 hard-boiled eggs, chopped

½ cup (10 slices) thick-cut bacon, chopped and browned

½ cup crumbled blue cheese

In a medium bowl, combine creme fraiche, 1½ teaspoons red wine vinegar and buttermilk, chives, shallot and garlic. Season with salt and pepper, to taste. Cover and refrigerate for up to an hour.

Place onion in a small bowl. Bring remaining ½ cup red wine vinegar, red wine, sugar and a pinch of salt to boil over medium-high heat. Allow to simmer for two minutes. Pour over onions, bring to room temperature and refrigerate until ready to use.

Remove core from lettuce and lettuce into four wedges. Place a small amount of dressing on each of four salad plates. Top with lettuce wedges, drizzle with additional dressing and sprinkle with hardboiled eggs, bacon, reserved pickled red onions and blue cheese. Finished with crackled black pepper and serve immediately with a knife and fork.

From Chef Phil Rubino of Royce

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