Cook your bacon to desired consistency. (I cook mine in the microwave to save time and mess by laying strips on a microwave safe plate, placing a paper towel on top, and then cooking for two minutes. I continue to check the bacon and cook it in additional 30-second increments until it's firm but not too crisp.)

Core and wash the head of iceberg lettuce. Slice the lettuce head into four quarters.

Wash and halve the heirloom grape tomatoes.

Chop cooked bacon into small pieces.

Place each lettuce wedge onto a salad plate.

Drizzle blue cheese dressing over the lettuce wedge. (This will help everything stick better).

Sprinkle the halved heirloom grape tomatoes over each wedge.

Sprinkle extra blue cheese crumbles over each wedge.

Sprinkle the chopped bacon over each wedge.

Using kitchen shears, diagonally cut small pieces of the scallions over each wedge.

Sprinkle each wedge with black pepper and salt.