Iceberg Wedges with Pancetta Gorgonzola Dressing

1. 1

   Heat the oil in a heavy medium skillet over medium heat.

2. 2

   Add the pancetta and saute until crisp and golden, about 5 minutes.

3. 3

   Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain the excess oil.

4. 4

   Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese.

5. 5

   Season the dressing with salt and pepper, to taste.

6. 6

   (The dressing can be made up to 2 days ahead.

7. 7

   Cover and refrigerate.

8. 8

   Stir to blend before using, adding more milk to thin the sauce, if necessary.)

9. 9

   Arrange each of 6 lettuce wedges on 6 plates.

10. 10

    Spoon the dressing over the lettuce.

11. 11

    Sprinkle with the pancetta and remaining cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.