Castello Summer of Blue — Wedge Salad with Warm Honey, Figs, and Blue Cheese
Recipe Type: Main, Side
Iceberg topped with cherry tomatoes, bacon and sliced sirloin is sent over the edge with a homemade blue cheese dressing with sweet raw honey and figs.
Warm Honey Fig Blue Cheese Dressing
  • ⅓ cup mayo
  • ⅓ cup sour cream
  • ¼ cup buttermilk
  • 2 tablespoons whole milk
  • 2 tablespoons raw honey
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon black pepper
  • 4 ounces Castello Crumbled Blue Cheese
  • 4 dry Mission figs, finely chopped
Classic Wedge Salad
  • 8 ounce petite sirloin steak
  • salt and black pepper
  • 1 tablespoon unsalted butter
  • 1 large head of iceberg lettuce, cut into 4 equal-sized wedges
  • 1 cup heirloom cherry tomatoes, cut in half
  • 4 strips of bacon, cooked until crisp and chopped
  • 2 ounces Castello Crumbled Blue Cheese
  • 5 dry Mission figs, sliced
  • fresh parsley (for garnish)
  1. In a medium bowl, whisk together the mayo, sour cream, buttermilk, whole milk, honey, white wine vinegar and black pepper until smooth and creamy. Fold in the blue cheese and chopped figs. Cover and refrigerate until you are ready to serve.
  2. Season your steak generously with salt and black pepper. Preheat a large griddle pan over medium-high heat. Add 1 tablespoon of butter and melt. Once melted add the steak and cook for 3-4 minutes on each side (for medium rare). Remove from heat and set aside to rest. Once rested, slice the steak against the grain in long, thin strips. Set aside.
  3. Assemble your salads by layering sliced sirloin, cherry tomatoes, bacon, blue cheese and figs on 4 iceberg salad wedges. Drizzle with the warm honey fig blue cheese dressing and garnish with fresh parsley.
  4. Enjoy Immediately!
Recipe by Honest Cooking at