Make the Balsamic Glaze: in a small saucepan, whisk together the vinegar and the brown sugar. Bring to a simmer over medium-high heat. Once simmering, reduce heat to a low simmer. Simmer for 10 to 12 minutes or until the glaze begins to thicken and is reduced to half. Remove from heat and pour into a separate dish - it will continue to thicken as it cools.

Cook the bacon while the glaze is cooking until crispy. Drain on paper towels and set aside. Cut or crumble when cooled.

Remove any wilted outer leaves on the lettuce head. Cut off the stem. Cut the lettuce head in half and then cut each half in half again to create four wedges of lettuce.

Plate the lettuce wedges. Drizzle the balsamic glaze onto each of the lettuce wedges. Then drizzle the dressing over each wedge.

Top each lettuce wedge with the tomato slices, cooked bacon pieces, blue cheese crumbles, fried onions, and chopped chives. Add salt and pepper to taste. Serve immediately.