1 Pound Thick-style Sliced Bacon

6 cups Torn Mixed Greens

1 Pound Cherry Tomatoes

3 Hard Boiled Eggs

Fresh Chives, Chopped

Dressing:

1/2 Cup Mayonnaise

1/3 Cup Sour Cream

1/4 Cup (Dry) White Wine

1 Tablespoon Balsamic Vinegar

1 Medium Red Onion, Finely Minced

Toasts:

1/4 Cup Crumbled Blue Cheese, Softened

1/4 Cup Cream Cheese, Softened

Granulated Sugar

10 Slices Whole Wheat Bread

Heat large skillet to a medium-high heat. Roll each piece of bacon and stand on end in the hot skillet. Cook 3-4 minutes to brown; drain and stand bacon roll on opposite end to finish browning (about 5 additional minutes). Carefully transfer bacon rolls with metal tongs to paper towels to drain.

In small bowl, whisk together mayonnaise, sour cream, wine, vinegar and minced red onion.

Cut off crusts of whole wheat bread. Cut into quarters, spray a cookie sheet style pan with a non-stick baking spray and bake bread pieces at 400 degrees for about 5 minutes, turning once, or until lightly toasted. Cool until easy to handle.

Combine softened blue cheese with softened cream cheese. Spread over whole-wheat toasts and sprinkle with sugar. Heat under broiler for 1 minute or until sugar melts. Remove and cool.

Toss together lettuce, tomatoes and eggs with dressing.

To serve: Arrange lettuce mixture on a plate and top with bacon rolls and fresh chives. Surround lettuce mixture with several blue cheese toast pieces. Serves four entrees or six appetizers.