Beefsteak Tomato, Butterhead Lettuce, and Bacon with Blue Cheese Dressing
['6 bacon slices, chopped', '1/2 cup sour cream', '3 tablespoons whole milk plus additional if necessary', '2 tablespoons cider vinegar', '1 scallion, chopped', '1 cup crumbled blue cheese (1/4 pound), divided', '1 (1/2-pound) head Bibb or Boston lettuce', '1 large beefsteak tomato', 'cut into wedges']
Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.
Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.
Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.
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