Time 30 minutes

Serving 4

For the Dressing

• 6 ounces thick-cut bacon, cut into ½-inch pieces
• 2 tablespoons all-purpose flour
• ½ cup cider vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon Dijon mustard
• Kosher salt and cracked black pepper, to taste

For the Salad

• 1 large head of iceberg lettuce, cut and cored into 4 wedges
• 4 ounces blue cheese, crumbled
• ¼ cup roughly chopped fresh parsley

Step 1
In a large skillet set over medium heat, cook the bacon until crisp, approximately 8 to 10 minutes. Using tongs or a slotted spoon, remove the bacon to a plate lined with paper towels to drain. Pour off all but ¼ cup of the bacon fat in the skillet.

Step 2
Lower the heat under the skillet, then stir in the flour and cook, stirring often with a spoon, until the flour is lightly browned, approximately 3 to 5 minutes. Add 1½ cups water to the mixture, along with the vinegar, sugar and mustard, and allow to come to a simmer. Whisk the mixture frequently until the dressing is thick enough to resemble gravy and coat the back of a spoon, approximately 10 minutes. Season to taste with salt and pepper and remove from the heat.

Step 3
Put the iceberg wedges on plates. Drizzle with the warm dressing, and sprinkle with the bacon pieces, blue cheese and parsley. Serve immediately.