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1
Cook the bacon in a medium saute pan over medium heat, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes.
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2
Transfer with a slotted spoon to a plate lined with paper towels.
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3
Bring 1 quart cold water and the vinegar to a simmer in a deep saute pan.
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4
Break the eggs, one at a time, into a ramekin and carefully slide each egg into the simmering water.
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5
Simmer until the whites are firm but the yolks are still runny, about 3 minutes.
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6
Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper to taste.
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7
Put a large dollop of the buttermilkblue cheese dressing in the center of each of 4 large dinner plates.
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8
Place the lettuce leaves in a large bowl, toss with half of the white wine vinaigrette, and season with salt and pepper.
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9
Arrange the leaves on top of the buttermilk-blue cheese dressing.
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10
Divide the eggs, bacon, and radishes among the plates and drizzle with more of the white wine vinaigrette.
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11
Garnish with the blue cheese and chives.
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12
Put the buttermilk, sour cream, and lemon juice in a blender and blend until combined.
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13
With the motor running, slowly add the blue cheese and blend until smooth.
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14
Season with salt and pepper.
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15
The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.
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16
Whisk together the vinegar, mustard, and honey in a small bowl.
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17
Season with salt and pepper.
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18
Slowly whisk in the oil until emulsified.
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19
The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.
