In a small bowl whisk together the cayenne pepper and maple syrup. Set aside. Whisk together the bleu cheese crumbles, lemon juice, olive oil and black pepper (See Note 1). Set aside in refrigerator.
In a large skillet add the uncooked bacon and over medium-low heat render and cook until crispy. Baste with cayenne maple syrup often as it cooks and gets sticky. Set aside and after it's cooled, chop into bite size pieces.
Remove core/stem from the head of chilled iceberg lettuce. Cut the lettuce into 1 inch thick flat wedges OR into quarter wedges. Lay each flat wedge on a plate, or on its "back" if quartered, with center of the lettuce pointing up.
Drizzle blue cheese dressing on top of each lettuce wedge and top with diced tomato, red onion, crumbled bacon, sunflower seeds and more blue cheese crumbles (optional). Serve immediately.
OR substitute the lemon juice, olive oil and bleu cheese crumble dressing for your favorite bleu cheese salad dressing, if you prefer.
<p>This recipe for Flat Wedge Salad (Boudin Copycat) was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/flat-wedge-salad-boudin-sf-copycat/ </p>