Iceberg Wedge With Chunky Gorgonzola Dressing

"from Buddy Valastro's TLC page"
 
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Ready In:
15mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • For the Salad: Cook pancetta in large skillet over medium heat until golden brown and crispy. Transfer to a paper towel lined plate to drain the extra fat and set aside.
  • For the Gorgonzola Dressing: In a bowl, whisk together the mustard, vinegar, lemon juice, salt and pepper. Slowly whisk in olive oil. Add 1/2 cup of Gorgonzola to the bowl and mash with a fork. Add the sour cream and whisk together. Serve or store in an airtight container, in the refrigerator, for up to 1 week.
  • To assemble: Arrange iceberg wedges on plates. Spoon dressing over wedges and garnish with pancetta, radishes, cherry tomato halves, and remaining gorgonzola crumbles.

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RECIPE SUBMITTED BY

<p>I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. <br />I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.&nbsp;<br />&nbsp;<br /><br /><br /><br /></p>
 
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