1. Heat grill to medium for at least 10 minutes, then clean and oil grates.

2. Meanwhile, line a large plate with paper towels. Cook bacon in a large skillet over medium, turning occasionally, until crispy, about 7 minutes. Transfer to prepared plate and let cool, then crumble and set aside.

3. To make dressing, combine cheese, mayonnaise, buttermilk, vinegar, Worcestershire sauce, and salt in a small bowl and mash with a fork until mostly smooth. Cover and refrigerate until ready to serve.

4. Brush cut sides of lettuce with oil, then grill, covered, until wedges are well-marked and slightly softened, about 3 minutes, turning halfway through. Divide wedges among plates and spoon dressing over top. Sprinkle evenly with bacon, tomatoes, and chives and serve immediately.

Source: Hannaford fresh Magazine, May-June 2021