Add the bacon to a large sauté pan set over medium heat. Cook the bacon, draining the grease as needed, until all the fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve the bacon drippings.
Return about 2 tablespoons of the bacon drippings to the sauté pan then turn the heat to high. Add the cherry tomatoes and cook, stirring, until they are blistered. Remove the tomatoes from the heat.
To assemble the salad, place a dollop of dressing down on each plate. (This will ensure the iceberg wedge stays in place.) Set a wedge of lettuce on each plate and top it with the prepared dressing, tomatoes, bacon, croutons and chives.
★ Did you make this recipe? Don't forget to give it a star rating below!