Serves: 6

4 ounces smoked slab bacon, cut into 1/4- inch cubes
6 slices white bread, crusts removed and cut in half
1/4 cup olive oil

For dressing:
1 cup buttermilk
4 ounces Roquefort cheese, crumbled
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon minced shallots
1 tablespoon chopped parsley
pinch cayenne
salt and freshly ground black pepper
1 1/2 heads iceberg lettuce, trimmed and cut through the core into 12 wedges
3 scallions

Preheat oven to 350 degrees.
ln a medium skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels.
Brush bread with olive oil. Place bread on a baking sheet, and bake until golden brown, turning once, about 5 minutes a side. Remove from oven, and reserve.
Dressing:
In a small bowl, combine buttermilk, cheese, lemon juice, vinegar, shallots, parsley and cayenne. Whisk to blend, Season to taste with salt and pepper.
On each of 6 plates, place 2 slices of bread. Arrange a lettuce wedge on top of each bread slice. Cut the scallions green part only in thin slices on a bias. Pour dressing over the lettuce wedges. Sprinkle with bacon and scallions. Serve.

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