1. For the dressing, mash together the blue cheese crumbles and milk (or buttermilk) until the blue cheese breaks into smaller pieces. Then mix in the sour cream, mayo, white vinegar, salt, and pepper. (Consider doubling the dressing recipe if you like a lot of dressing or have a very large head of iceberg).
2. For the salad, peel off the wilted outer leaves of the iceberg lettuce, then rinse and dry the outside. Slice the iceberg into four equal wedges and then cut off the root edge.
3. Cook the bacon until crispy and then chop it into small pieces.
4. Pour the prepared blue cheese dressing onto each iceberg wedge and top with the chopped bacon, cherry tomatoes, chives, and additional blue cheese crumbles. Enjoy!
