Balsamic Blue Cheese Vinaigrette
In a small mixing bowl combine the vinegar with the mustard, blue cheese, and oregano. Whisk and slowly add in oil until emulsified. Once ingredients are combined and vinaigrette has thickened, season to taste with salt and pepper.
Cut baby iceberg head in half and place in the center of a small salad plate. Drizzle with vinaigrette and garnish with bacon and grape tomatoes. Serve.