ICEBERG WEDGE WITH CHUNKY GORGONZOLA DRESSING

Iceberg Wedge With Chunky Gorgonzola Dressing image

Provided by Brookelynne26

Categories Pork

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

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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
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

Steps:

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.

Nutrition Facts : Calories 324.9, Fat 31.6, SaturatedFat 11, Cholesterol 35.3, Sodium 492.4, Carbohydrate 3.6, Fiber 0.6, Sugar 2.2, Protein 8.1