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Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes, or can be made several days in advance.
Cut the bacon into pieces and cook the bacon in a skillet until crisp. Remove to a plate lined with paper towels.
Cut the iceberg lettuce in half. Cut each of the halves again in half or thirds (depending on how big the iceberg lettuce head is), to create 'wedges'. Place wedges on individual plates.
To serve, spoon dressing over lettuce and then sprinkle the bacon crumbles, tomatoes, onion and blue cheese crumbles on top. Season with fresh crushed black pepper, to taste.