Ingredients

For the Dressing

• 6 ounces bleu cheese or Roquefort, of good quality - crumbled

• ½ cup Greek yogurt

• 3 tablespoons seedless lemon juice

• 2 tablespoons extra virgin olive oil

• 3 tablespoons milk

• Kosher salt and freshly ground pepper, to taste

• 10 Dried Pequin Peppers, ground in a spice grinder

For the salad

• 1 head organic Iceberg Lettuce, about 2 pounds

• ½ pound Baby Heirloom Tomatoes or Cherry Tomatoes – halved

• 1 box Melissa's Steamed Artichoke Hearts

• 1 (3.8 ounces) can sliced black olives

• ½ organic red onion (6 ounces) – sliced thin

• 4 slices thick bacon – cooked and crumbled