Crumble Cambozola into a bowl.

Add the balance of ingredients then whisk until completely combined and then cover with plastic wrap and set aside in the fridge.

Heat skillet then add bacon and cook until crispy. You will likely have to cook the bacon in two batches.

Drain cooked bacon on paper towel-lined plate and set aside.

Core lettuce and remove bruised lettuce leaves.

With a sharp chefs knife cut lettuce into quarters then carefully cut each quarter once more.

Arrange lettuce wedges on your serving platters.

Drizzle 2/3 of the dressing over the lettuce. Drizzle in a uniform pattern for eye appeal.

Crumble bacon with your hands into small pieces, then sprinkle over lettuce.

Sprinkle pine nuts, pumpkin seeds and chives over the wedges one at a time.

Pour the rest of the dressing into 1 or 2 bowls and place them in the middle of the platter with a couple of spoons.

Serve immediately.