Lay bacon slices in a cold skillet without overlapping. Turn heat to medium and cook, flipping occasionally, until crisp and evenly browned, about 8–10 minutes depending on thickness.

Transfer cooked bacon to a paper towel–lined plate to drain and cool. Once cool, roughly chop or crumble into bite-sized pieces (about 1/2–3/4 inch pieces). Reserve 1 teaspoon of rendered bacon fat if desired for extra flavor in the dressing or to finish the salad.

Dill Buttermilk Dressing

Combine base

In a bowl or jar, whisk together the mayonnaise, sour cream, and buttermilk until smooth.

Add the finely chopped fresh dill, minced garlic, Dijon mustard, lemon juice, honey, salt, and black pepper. Whisk until fully incorporated.

Taste and adjust seasoning: add more salt, pepper, or lemon juice as desired. If the dressing is too thick, whisk in up to 1 tablespoon additional buttermilk to reach a pourable consistency. For a glossy finish, whisk in 1 teaspoon olive oil or the reserved bacon fat.

Cover and chill the dressing in the refrigerator for at least 15 minutes to let flavors meld (you can make up to 24 hours ahead).

Salad Assembly

Prepare lettuce: discard any damaged outer leaves, separate the butter lettuce into leaves or coarsely tear into large pieces, and spin or pat dry thoroughly so dressing clings.

If using cherry tomatoes, halve them and set aside.

Crumble or break the Point Reyes blue cheese into irregular small chunks. Reserve a small amount (about 1 tablespoon) for garnish if desired.

In a large bowl, add the dried butter lettuce and half of the dressing. Gently toss until leaves are lightly coated. Add more dressing by tablespoonfuls until desired coating is reached (you likely will use 2–4 tablespoons depending on preference).

Scatter the chopped bacon, halved cherry tomatoes (if using), and chopped chives over the dressed lettuce. Sprinkle the crumbled blue cheese over the top.

Finish with a few small sprigs or a pinch of fresh dill, a grind of black pepper, and additional flaky salt if desired. Serve immediately so lettuce stays crisp and bacon remains crunchy.