Napa Wedge Salad With Chickpeas and Bacon

Step 1

In a small, shallow bowl, whisk together the vinegar, water, sugar and salt until the sugar and salt dissolve. Add the onion, stir to combine and let sit for at least 15 minutes to soften a bit, giving them a stir once or twice; or cover and refrigerate until needed.

Step 2

In a large skillet over medium heat, cook the bacon until nearly all of the fat is rendered and the bacon is almost crisp, 10 to 12 minutes, stirring occasionally. Stir in the chickpeas, and continue to cook until the bacon is totally crisp and the chickpeas are warm, another 2 minutes.

Step 3

While the bacon and chickpeas are cooking, drain the onions, capturing the pickling liquid in a medium bowl. Add the mayonnaise and pepper to the bowl, and whisk well to combine. Stir in the cheese, then taste and season with salt if needed. You should have about 1 cup of dressing.

Step 4

Divide the cabbage wedges among individual plates or arrange on a large serving platter. Evenly drizzle the dressing on the wedges, making sure you get plenty of blue cheese on each one. Divide the pickled onions and tomatoes among the wedges, and use a slotted spoon to evenly distribute the bacon and chickpeas across the salad. (Reserve any leftover bacon fat for another use.) Serve immediately.