Iceberg Wedges with Pancetta Gorgonzola Dressing

• 2 teaspoons olive oil
• 4 ounces pancetta, cut into 1/4-inch pieces
• 2/3 cup buttermilk
• 1/2 cup sour cream
• 1 large garlic cloves or 2 small, minced
• 6 ounces crumbled Gorgonzola
• Salt and freshly ground black pepper
• 1 head iceberg lettuce, cut into 6 wedges

1. Heat the oil in a heavy medium skillet over medium heat.
2. Add the pancetta and saute until crisp and golden, about 5 minutes.
3. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain the excess oil.
4. Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese.
5. Season the dressing with salt and pepper, to taste.
6. (The dressing can be made up to 2 days ahead.
7. Cover and refrigerate.
8. Stir to blend before using, adding more milk to thin the sauce, if necessary.)
9. Arrange each of 6 lettuce wedges on 6 plates.
10. Spoon the dressing over the lettuce.
11. Sprinkle with the pancetta and remaining cheese and serve.

olive oil, pancetta, buttermilk, sour cream, garlic, gorgonzola, salt, wedges

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/iceberg-wedges-with-pancetta-gorgonzola-dressing-recipe.html (may not work)