Wedge Salad with Blue Cheese Dressing & Chipotle Agave Vinaigrette

In our family kitchen, I’m always looking for recipes that are simple yet special—easy enough for weeknights, but beautiful on the table when entertaining. This wedge salad recipe takes the classic version and adds a Mexican-inspired twist with smoky chipotle agave vinaigrette and crunchy Blue Mountain Pecans. The combination instantly reminds me of gatherings at the hacienda, where fresh ingredients and bold flavors always had a place at the table.

Over time, this salad has become one of our favorites. With crisp iceberg lettuce, creamy blue cheese dressing, sweet apples, and festive colors, it feels both refreshing and indulgent. We bring it out for celebrations and holidays, but it’s just as perfect for everyday meals when we want something that’s simple, fresh, and full of flavor.

Ingredients

For the Salad

• 1 large head iceberg lettuce, cut into 4 wedges

• 1 cup cherry tomatoes, halved

• ¼ small red onion, thinly sliced

• 1 large red apple, thinly sliced or cut into matchsticks

• 4 oz blue cheese crumbles (reserve some for garnish)

• ½ cup Blue Mountain Chipotle Pecans (or to taste)

Blue Cheese Dressing

• 1 cup sour cream

• ½ cup mayonnaise

• 2 tbsp buttermilk

• 3 tsp red wine vinegar

• ½ tsp Worcestershire sauce

• ¼ tsp garlic salt

• ¼ tsp freshly ground black pepper

• 3 oz blue cheese crumbles (folded in)

Chipotle Agave Vinaigrette

• ¼ cup pecan oil or olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp fresh lime juice

• 1 tbsp agave syrup

• ½–1 tsp chipotle powder (to taste)

• Pinch of salt and freshly ground black pepper

Instructions

1. Make the blue cheese dressing:
   Mix everything for the dressing until smooth, then fold in the blue cheese crumbles. Chill until ready to use.

2. Make the vinaigrette:
   Whisk all vinaigrette ingredients until smooth. Taste and adjust seasoning.

3. Build the salad:
   Place a wedge of lettuce on each plate. Spoon over the blue cheese dressing, then top with cherry tomatoes, apple slices, red onion, and extra blue cheese. Sprinkle with Blue Mountain Chipotle Pecans.

4. Serve:
   Drizzle the chipotle agave vinaigrette over the salad just before serving. Add cracked black pepper and enjoy while crisp and cold.

💡 Serving Tip
Pour the vinaigrette at the very end so it drips through the lettuce layers, with Blue Mountain Chipotle Pecans crowning the top.