Blue Cheese and Bacon Lettuce Boats

|A salad favourite reimagined as a snack|gem lettuce lettuce|170 g smoky bacon160 g whole-milk yogurt (not Greek)1 garlic clove finely grated2 teaspoons fresh lemon juice½ teaspoon honeyCoarse salt freshly ground pepper170 g blue cheese crumbled divided2 heads Little Gem lettuce or romaine hearts leaves separated2 tablespoons finely chopped chivesLemon wedges (for serving)|You can use any kind of lettuce thats able to hold some weight and can be cut to be handheld like butter or iceberg€”even kale or chard if thats what you have on hand. Also: Thick-cut bacon is particularly awesome here; just make sure it gets extra-crispy before serving.Cook bacon in a medium saucepan over medium-low heat turning often until brown and crisp and fat is rendered 810 minutes. Transfer to paper towels and let cool (reserve rendered fat for another use or discard though thatd be sad). Chop bacon and set aside.Using a fork mix yogurt garlic lemon juice honey and half of blue cheese in a medium bowl mashing away to break up cheese. Season with salt and pepper. Spoon 12 tsp. yogurt mixture into centers of lettuce leaves then top with evenly with bacon and remaining cheese. Season with salt and pepper. Transfer lettuce leaves to a fancy serving platter you thought youd never use and top with chives. Squeeze lemon wedges over and serve.|10.00 minutes|4|Bon Appetit