Iceberg Wedge Salad with Balsamic Vinaigrette

For the vinaigrette:

1 1/2 Tbsp aged balsamic vinegar (not more than 5 years aged)
1/2 small shallot, minced
2/3 cup olive oil (use extra virgin, the best stuff you've got!)
kosher salt and fresh cracked black pepper

For the rest:

1/2 cup walnuts, chopped
1 Tbsp turbinado sugar (raw sugar)
1 Tbsp water
2 oz. Gorgonzola cheese , crumbled (cow's milk or goat's milk is fine, or use another bleu cheese with a nice bite that you like)
1/4 cup dried cranberries
head of iceberg lettuce

Put the vinegar into a non-reactive bowl (glass or otherwise) and then slowly pour in the olive oil while whisking to combine.  Add in shallot, salt and pepper to taste.  Put in the fridge to let the flavors meld while you prepare the rest of the salad.

In a small sauté pan over med-high heat toast the chopped walnuts for 2-3 minutes or until you can start to smell them.  Reduce the heat to medium low and add your sugar and water and then let it simmer until all the liquid is gone, stirring frequently.  Remove the candied walnuts to a plate to cool.

Take and core your head of iceberg lettuce (smash the core against the counter and then it will pull right out!) and remove any outer leaves that don't look nice and any rusty brown leaves.  Slice the head in half and then slice each half into 3-4 wedges, depending on size and how many servings you need.  Place each wedge in a salad bowl and get ready to dress them!

Remove your balsamic vinaigrette from the fridge and give it a quick whisk to re-mix the ingredients, taste and re-season with salt nd pepper if needed.  Drizzle the dressing over each wedge and then top with the candied walnuts, crumbled bleu cheese and dried cranberries.  Serve and enjoy!!!