Iceberg Wedge With Chunky Gorgonzola Dressing

• Salad
• lb pancetta or 1/2 lb thick-cut bacon, cut into 1-inch pieces↗1⁄2 lb
• large head iceberg lettuce, cut into 4-6 wedges, each with some core attached↗1
• radishes, thinly sliced↗4
• cherry tomatoes, halved↗10
• Gorgonzola Dressing↗
• tablespoon dijon-style mustard↗1 tablespoon
• tablespoons apple cider or 3 tablespoons white balsamic vinegar↗3 tablespoons
• tablespoon lemon juice↗1 tablespoon
• salt and pepper
• cup olive oil↗1⁄3 cup
• cup crumbled gorgonzola1 cup
• cup sour cream↗1⁄3 cup

Step-by-step instructions

1. 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. 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. 3

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