Cook bacon in a 10-inch skillet until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate and set aside until plating the salad.
In a bowl, combine shallot with red wine vinegar and let sit for 20 minutes.
To this, add mayonnaise, sour cream, milk, garlic, salt and pepper and the crumbled blue cheese. Stir thoroughly until well combined and liquid is evenly distributed.
Arrange lettuce wedges on a platter or on individual plates and top with dressing and tomatoes. Crumble bacon over top and sprinkle with a handful of blue cheese crumbles. Top with a handful of crispy onions.
Serve with a fork and steak knife and enjoy the silence. (No one will talk because this salad is mind-blowingly fabulous.)
Store any remaining salad dressing in the refrigerator for future wedges. Because there will be...