Yield: 8 servings.

PORT WINE REDUCTION SAUCE:
1 bottle Ruby Port
11/2 cups sugar

Reduce port in heavy bottomed sauce pan. Add sugar and reduce heat. Keep reducing mixture until it is a syrupy consistency.

BUTTERMILK BLUE CHEESE DRESSING:
1 wheel Buttermilk Blue Cheese
8 oz. apple cider
1 cup sugar
3 green apples, peeled, cored, quartered
8 oz. lemon juice
4 cups sour cream
1 Tbsp. fresh sage, chopped
to taste, salt and pepper

Combine dressing ingredients; blend with a mixer until smooth. Salt and pepper to taste.

BUTTERMILK BLUE CHEESE WALNUTS:
1 lb. walnuts
8 oz. Buttermilk Blue Cheese
4 oz. heavy cream
to taste, salt and pepper

Toast walnuts in oven for 10 minutes. In heavy-bottomed saucepan, stir and cook blue cheese and cream until melted. Stir in nuts. Salt and pepper to taste.

CANDIED LEMON ZEST:
2 cups water
1 cup sugar
5 lemons, zest
as needed, granulated sugar

Bring water and sugar to boil. Add zest of lemons, simmer for 5 minutes. Drain lemon zest. Toss lemon zest in sugar. Separate and allow to dry on waxed paper.

2 iceberg lettuce heads, quartered into wedge shapes

To assemble salad: On salad serving plate, place 2-3 Tbsp. of port reduction sauce, then add the lettuce wedge, drizzle with dressing, garnish with walnuts and lemon zest.

Recipe Provided By: Chef Jonas Byrnes, Delmonicos, Madison, Wisc.

Photo Credit: Roth Käse