1 cup heavy cream
1/2 cup blue cheese crumbles
5 or 6 slices applewood-smoked bacon, chopped and fried crisp, then drained
salt and pepper to taste

In a medium saucepan, preferably nonstick, bring heavy cream to a boil. Immediately reduce heat to medium and add blue cheese. Stir more if you wish the cheese to be thoroughly incorporated, less if you want it to remain somewhat chunky. Simmer for 5 minutes, then add bacon, salt, and pepper.


4 heads Boston lettuce, rinsed and dried
4 tablespoons olive oil
salt and pepper to taste
1 sliced tomato (for garnish)
chopped flat-leaf parsley (for garnish)

Cut each head of lettuce in half. Toss leaves with olive oil so that all sides are evenly coated and sprinkle with salt and pepper. Grill on an indoor or outdoor grill for 45 seconds to a side.

Put the lettuce on salad plates and ladle on warm dressing. Garnish plates with sliced tomatoes and chopped parsley. Serves 8.