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1
To make the dressing: Combine all ingredients and whisk until smooth. Season to taste with lemon juice, kosher salt, and freshly ground black pepper. Add more buttermilk (a teaspoon at a time) if the dressing is too thick. Cover and refrigerate until ready to use. This can be made 2 to 3 days in advance.
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2
To prep the radicchio: Remove any wilted or bruised outer leaves, then cut the radicchio in half lengthwise through the core. Place the halves cut-side down, then cut each half into two wedges, leaving the root end intact.
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3
In large skillet, heat 1 tablespoon olive oil over medium heat for one minute. Add pancetta, and saute until it is crispy and the fat has rendered. Remove pancetta with a slotted spoon, leaving about 2 tablespoon of fat in the pan.
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4
Increase heat to medium-high. Place four wedges, cut-side down, into pan, and cook until the outer leaves start to char, about 1 to 1 1/2 minutes, then repeat with other cut side, about 3 minutes cooking time total. You want the outer leaves to get dark brown in spots but the inside to stay crisp. Avoid overcooking the radicchio or it will wilt and become too soft.
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5
For serving, place one wedge on each plate, and top with buttermilk-creme fraiche dressing and scatter with pancetta. Around the wedge, scatter more pancetta, pear, blue cheese, chives, and mint. This dish would also be pretty served family-style on a long platter. Serve additional dressing on the side if desired. I like serving the radicchio wedges while they're still warm, but they're good at room temperature too.
