For chunkier blue cheese dressing:

Put the mayo, sour cream, about 3 ounces of blue cheese and 2 tablespoons of milk into the food processor.

Crumble the remaining 1 ounce of blue cheese and just STIR this into your mix. Do NOT mix again in food processor.

Continue to stir in the milk until you get the desired consistency. You may only want to use  the 2 tablespoons. Everyone likes their blue cheese a little different, but remember it is going on salad, so you want it to flow a little bit.

For smooth blue cheese dressing:

Add mayo, sour cream, blue cheese, milk and salt and pepper into the food processor. If you want it runnier, add a tiny bit more milk.

**Allow the dressing to sit in the fridge for an hour before serving.

How to make the salad:

1. Cook the bacon over medium low heat until crispy. Transfer to paper towel lined plate to remove grease. 
2. Remove the stem area of the iceberg lettuce. Then cut into four pieces. Make sure you cut it the appropriate way *cut on the line like below. Then, cut each half the same way.
3. Now, assemble this bad boy. Lay the lettuce down on the plate, so you can see the inside of the lettuce.
4. Top with blue cheese dressing. Sprinkle blue cheese crumbles, bacon, glazed pecans and red onion on top. 
5. Drizzle the balsamic glaze over the salad and add a dash of salt and pepper.