• Slice a head of lettuce in half through the core. Cut each half into three wedges. Cut each wedge in half or thirds again, depending on the size of the head of lettuce. You want to have small wedges of lettuce.
• Using a toothpick or a skewer, add 2-3 grape tomato halves, then place it on top and into the middle of the lettuce wedge.
• Stand each wedge on a platter or a board, and drizzle (or spoon on) with blue cheese dressing, a sprinkle with cooked crumbled bacon, finely chopped red onion, and a sprinkle of blue cheese chunks, if desired. Season with salt and pepper. Add a very small sprinkle of chopped basil or parsley for garnish and serve.

Make the dressing (if you are not buying store-bought):

• Mash the blue cheese with a fork in a small bowl, into small chunks. Stir in sour cream, avocado mayonnaise, garlic, vinegar, lemon juice, sugar, and garlic powder until well blended. Season to taste with salt and pepper.