Wedge Salad made with goat cheese blue cheese and goat's milk yogurt.
Cut the cherry tomatoes in half and place in a small bowl. Add the red wine vinegar, salt and pepper. Set aside to marinate.
In a small bowl, whisk together half of the blue cheese (reserving the remaining for crumbles) and the goat's milk yogurt breaking down the cheese. Add the remaining ingredients for the dressing. Adjust seasonings to your tastes.
Assemble the salad. Cut the iceberg wedges and place in a bowl. Drizzle with the dressing. Add the remaining blue cheese crumbles, turkey bacon, tomatoes, and chives.