Remove any wilting or brown leaves from the iceberg lettuce. Rinse the whole lettuce head and drain it, then cut into wedges.

In a small bowl, whisk together the Greek yogurt, sour cream, mayonnaise, milk, Worcestershire sauce, blue cheese, white balsamic vinegar, salt, and pepper until smooth.

In a small saucepan, combine the dark balsamic vinegar and honey. Simmer on low heat for about 5 minutes until thickened.

On plates, place the wedges of iceberg lettuce. Drizzle with the dressing and top with bacon, eggs, tomatoes, extra blue cheese, and chives. Drizzle with the balsamic reduction and serve.