This recipe has been updated and may differ from what was originally published or broadcast.
cup cider vinegar
cup thinly sliced mixed color lipstick peppers
cup bacon lardons
cup crumbled blue cheese
cup black nicoise olives, chopped
Olive oil, for drizzling
head iceberg lettuce, cut into 4 to 5 wedges
Add vinegar, salt, sugar and peppers to a small saucepot and bring to a boil. Reduce to a simmer and stir, cooking just until sugar is dissolved. Remove from heat and strain, reserving the vinegar on the side.
Add bacon lardons to a saute pan over medium heat and cook until fat is rendered and bacon is crispy. Transfer to a paper towel-lined plate.
Add strained peppers, bacon, blue cheese and olives to a medium bowl and stir together. Lightly dress with olive oil and reserved pickling liquid to taste.
Spoon half of the pepper relish onto a serving platter. Top with iceberg wedges. Spoon remaining relish on top of the wedges. Serve!