Iceberg Wedge Salad with Creamy Gorgonzola Dressing

• 1 cup sour cream
• 1 cup prepared mayonnaise
• 1/2 cup gorgonzola cheese, crumbled up
• 2 to 4 tablespoons buttermilk
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons mixed chopped fresh herbs (such as parsley, sage, and basil)
• 1 head iceberg lettuce, quartered, core removed
• 8 strips good quality bacon, cooked crispy
• 8 tear drop, or grape tomatoes, halved
• 1/2 cup blue cheese, crumbled

1. In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola.
2. Using a wooden spoon, stir the mixture to combine the cheese through the mixture.
3. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency.
4. Season the mix with salt, and pepper, to taste.
5. Stir in the fresh herbs.
6. Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing.
7. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.

sour cream, mayonnaise, gorgonzola cheese, buttermilk, kosher salt, fresh herbs, bacon, tear, blue cheese

Taken from www.foodnetwork.com/recipes/brad-sorenson/iceberg-wedge-salad-with-creamy-gorgonzola-dressing-recipe.html (may not work)