Steakhouse-Style Gorgonzola and Pancetta Salad Wedge

Ingredients:

• 8-12 thin slices pancetta
• 110 g gorgonzola, crumbled (about 0.5 cup)
• 3 tbsp sour cream
• 1 tbsp. freshly squeezed lemon juice
• 1/3 cup whole milk
• 1 head iceberg lettuce, cut into 4 pieces
• 2 plum tomatoes, cut into wedges
• 2 tablespoons chopped fresh chives

Preparation:

1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper. Spread the pancetta in a single layer on the prepared baking sheet. Bake until crisp, 8-10 minutes. Transfer to a paper towel-lined plate to drain excess oil.
2. Meanwhile, mash the Gorgonzola, sour cream, and lemon juice in a bowl. Add the milk and stir. Season with salt and pepper to taste.
3. Divide the iceberg lettuce and tomatoes among 4 plates. Drizzle with the Gorgonzola sauce and crumble the pancetta over the top. Sprinkle with chives.