Peel outer leaves of a head of iceberg lettuce.
Cut in half horizontally and place on a dinner plate.
Top with garlic vinaigrette.
Top with blue cheese dressing, covering most of the entire interior of the lettuce.
In a bowl, lightly toss the cherry tomatoes, cooked bacon, toasted walnuts, chives and dry blue cheese with 2 tablespoons of garlic vinaigrette.
Toss well and place on top of the head of iceberg .
Top with fried onions.