Iceberg Wedge With Chunky Gorgonzola Dressing

Submitted by Brookelynne26

"from Buddy Valastro's TLC page"

 

• Ready In: 15mins
• Ingredients: 11
• Serves: 4-6

ingredients

• Salad

• 1⁄2 lb pancetta or 1/2 lb thick-cut bacon, cut into 1-inch pieces
• 1 large head iceberg lettuce, cut into 4-6 wedges, each with some core attached
• 4 radishes, thinly sliced
• 10 cherry tomatoes, halved

• Gorgonzola Dressing

• 1 tablespoon dijon-style mustard
• 3 tablespoons apple cider or 3 tablespoons white balsamic vinegar
• 1 tablespoon lemon juice
• salt and pepper
• 1⁄3 cup olive oil
• 1 cup crumbled gorgonzola
• 1⁄3 cup sour cream

directions

1. 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.
2. 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.
3. To assemble: Arrange iceberg wedges on plates. Spoon dressing over wedges and garnish with pancetta, radishes, cherry tomato halves, and remaining gorgonzola crumbles.