Wedge Salad with Blue Cheese Dressing

Instructions:

1. Trim the brown, woody end of the lettuce stem and slice the head of lettuce into four equal quarters.
2. Wrap each wedge in a damp paper towel and place them in the freezer for 15 minutes to flash-chill.
3. Pat the surface of each chilled wedge completely dry with a clean paper towel.
4. In a medium bowl, whisk together 115g mayonnaise, 60g sour cream, and 40g finely crumbled blue cheese until smooth.
5. Stir in 15ml lemon juice and 1g garlic powder, then season with 1.5g kosher salt and 1g cracked black pepper to taste.
6. Sauté 115g smoked turkey crumbles in a skillet over medium heat for 3 to 5 minutes, stirring frequently, until browned and slightly crisp.
7. Remove turkey crumbles from heat and let them cool for a few minutes.
8. Place one chilled lettuce wedge on each chilled plate.
9. Spoon the dressing generously over the top of each wedge, allowing it to cascade down the sides.
10. Sprinkle quartered cherry tomatoes and the cooled smoked turkey crumbles over the dressing.
11. Finish by topping with 30g blue cheese chunks and finely snipped fresh chives.