Iceberg Wedge With Chunky Gorgonzola Dressing - cooking recipe

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

Preparation

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.