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Ingredients For blue cheese horseradish dressing: 6 tbsp whole milk 4 tsp Champagne vinegar (may sub for white wine vinegar) 2 ½ oz blue cheese, crumbled 118 g (about ½ cup) sour cream 74 g (about ⅓ cup) mayo 2 tbsp horseradish cream ½ tsp ground black pepper ¼ tsp Kosher salt, plus more to taste ¼ tsp garlic powder -- OR -- 1 teaspoon garlic-infused olive oil For the 6-minute eggs: 4 large eggs For the remainder of the salad: 2 head iceberg lettuce, quartered 8 strips cooked bacon (cook according to your preference) 40 g (about ½ cup) green onion, chopped 80 g (about ½ cup) pitted black olives 95 g (about ½ cup) cherry tomatoes, halved or quartered Optional: crumbled bleu cheese, to top Optional: cracked black pepper to top Instructions Cook bacon according to your preference