Wedge Salad With Blue Cheese Dressing

• 1/2 cups Heavy Cream
• 1 Tablespoon White Vinegar
• 1 teaspoon Worcestershire Sauce
• 1/4 cups Blue Cheese Crumbles, Plus More For Sprinkling
• 1 teaspoon Garlic Powder
• 1 cup Cherry Tomatoes, Halved
• 3 ounces, weight Diced Pancetta
• 1 head (Large Size) Iceberg Lettuce, Cored And Cut Into 6 Wedges
• 2 whole Scallions, Thinly Sliced
• 1 Tablespoon Drained Capers
• Salt And Pepper, to taste

1. For the dressing:
2. In a medium sized bowl combine the cream, vinegar, Worcestershire, blue cheese, and garlic powder. Taste, and add salt and pepper to your taste, or a splash of water if the dressing is very thick. Refrigerate until serving time.
3. For the salads:
4. Preheat the oven to 400 F. Arrange the tomatoes cut-side up on a baking sheet, and roast for 20 minutes or until slightly dark and wilted.
5. Meanwhile, crisp the pancetta in a skillet over medium-high heat for about 5 minutes, then drain on paper towels.
6. To assemble, arrange the wedges on serving plates with green onions, roasted tomatoes, pancetta, and capers over the top. Drizzle with the dressing and crack extra pepper over top, if desired. Enjoy!

heavy cream, white vinegar, worcestershire sauce, ubc, garlic, cherry tomatoes, head, scallions, capers, salt

Taken from tastykitchen.com/recipes/salads/wedge-salad-with-blue-cheese-dressing-2/ (may not work)