1. Cook bacon according to your preference. I prefer to cook it on an aluminum foil-lined baker's half sheet at 425 degrees F (220 C) for about 20-22 minutes, flipping once. Then transfer bacon to a paper towel-lined plate to cool. You can cook the bacon however you prefer though. Once cool, crumble and reserve to the side.

For the Blue Cheese Horseradish Dressing:

1. In a small mixing bowl, combine the milk and Champagne vinegar together with a fork. Allow to rest for 5-minutes to thicken slightly.
2. Add the crumbled blue cheese, mashing it down with the tongs of the fork to break down slightly.
3. Add the sour cream, mayo, horseradish cream, pepper, salt, and garlic powder (or garlic-infused olive oil). Stir until well combined then cover and transfer to the fridge until ready to use.

For the 6-minute eggs:

1. Bring a medium pot of water to boil over medium-high heat. Once the water reaches boil, gently lower the eggs into the water and cook for 6 1/2 minutes (set that timer!), adjusting the heat to maintain a gentle boil if necessary.
2. Once the timer goes off, use a slotted spoon to carefully transfer the eggs into an ice bath to chill for 2 minutes.
3. Once cooled, crack and peel the skin off. I like to slice the eggs in half just before I plate them.

For the remainder of the salad:

1. Plate the quartered wedge and top each portion with the reserved blue cheese horseradish dressing, crumbled bacon, green onions, olives, tomatoes, and the reserved 6-minute eggs (sliced in half before plating).
2. Finish with the optional additional crumbled blue cheese and a few cracks of black pepper, if desired.