Bacon Wedge with 1,000 Tropical Island Dressing
8 slices of bacon
1 tablespoon minced fermented black beans
1 large shallot, rough chopped
1 peeled mango, rough chopped
1 tablespoon organic Worcestershire sauce
1/3 cup ketchup
¼ cup minced dill pickles
½ cup mayo
1 large head of iceberg, outside leaves removed, cored and quartered
In a sauté pan, cook the bacon until crisp, drain on paper towels. Wipe out pan and leave 1tablespoon bacon fat and sauté the beans, shallots, and mango until soft, transfer to a blender. Add Worcestershire to blender and puree until smooth. Transfer to a bowl and fold in ketchup, pickles, and mayo. Check for seasoning. To serve place an iceberg quarter on plate, drizzle with dressing, and crumble bacon over top.
Santa Rita Sauvignon Blanc98% Sauvignon Blanc, 2% Semillion Color: Pale Straw Aroma: Reminiscent of citrus blossoms, lemon peel and grapefruit, rounded out by appealing herbaceous notes. Taste: Nuances of cirus fruit and white peach, supported by a zesty acidity and smooth texture that lingers on the palate.