Iceburg Wedges with Pancetta Gorgonzold Dressing

Yield: 6

Categories:  None

Ingredients

2 teaspoons olive oil
4 ounces pancetta cut into 1/4 inc pieces
2/3 cup buttermilk
1/2 cup sour cream
1 large or 2 small garlic cloves
6 ounces crumbled gorgonzola cheese
salt and pepper
1 head iceburg lettuce

Directions

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

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. The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more mil to thin the sauce, if necessary. Arrange each of 6 lettuce wedges on plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.