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  • 2 teaspoons Olive Oil

  • 4 oz pancetta cut into 1/4-inch pieces

  • 0.66 cup Buttermilk

  • 0.5 cup Sour Cream

  • 1 large clove of Garlic or 2 small, minced

  • 6 oz 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. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain the excess oil.

  • 2.

    Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste.

  • 3.

    (The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more milk to thin the sauce, if necessary.)

  • 4.

    Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.

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