Remove any unsightly leaves of lettuce from the outside of the head, then chop into quarters. Leaving the base intact will help keep the leaves intact while serving, so I do not cut this off.
Place one quarter on each plate. Spoon dressing evenly over each quarter.
Evenly divide a top with the grape tomatoes, blue cheese crumbles, bacon and chives.
Finish with Maldon sea salt and freshly ground black pepper.
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