1 head California Butter lettuce, washed, leaves separated
1 (6-ounce) wedge jalapeno jack cheese, such as Sierra Nevada, sliced into slabs
½ cup cherry tomatoes, halved
2 tablespoons minced chives
Coarse ground black pepper to taste
2 tablespoons grainy mustard
2 tablespoons hot bacon grease from pan
Juice of half a lemon
Preheat the oven to 400°F and arrange the bacon directly on a sheet pan.
Place the pan into the oven and cook for 20-30 minutes, depending on the thickness of the bacon, until crispy, golden brown, and cooked through.
While the bacon cooks assemble the lettuce cups. Arrange the butter lettuce leaves on a platter. Place a slab of jalapeno jack, and up to a tablespoon of tomato halves into each lettuce cup. Sprinkle with the chives and set aside.
When the bacon is ready, transfer to a paper towel lined plate. In a small bowl, pour 2 tablespoons of bacon drippings over the grainy mustard and the juice of half a lemon. Whisk to combine.
Tuck half a strip of bacon into each of the prepared lettuce cups then serve immediately while the grainy mustard dressing is still warm.