Iceberg Wedges with Pancetta Gorgonzola Dressing

Ingredients

• 0.7 cup buttermilk 
• 1 large garlic cloves minced
• 6 ounces gorgonzola crumbled
• 1 head iceberg lettuce cut into 6 wedges
• 2 teaspoons olive oil 
• 4 ounces pancetta cut into 1/4-inch pieces
• 6 servings salt and pepper black freshly ground
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• paper towels
• slotted spoon

Directions

1. Watch how to make this recipe.
2. Heat the oil in a heavy medium skillet over medium heat.
3. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain the excess oil.
4. Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste.
5. (The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more milk to thin the sauce, if necessary.)
6. Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce.
7. Sprinkle with the pancetta and remaining cheese and serve.