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Iceberg Wedge With Chunky Gorgonzola Dressing

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“from Buddy Valastro's TLC page”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Salad: Cook pancetta in large skillet over medium heat until golden brown and crispy. Transfer to a paper towel lined plate to drain the extra fat and set aside.
  2. For the Gorgonzola Dressing: In a bowl, whisk together the mustard, vinegar, lemon juice, salt and pepper. Slowly whisk in olive oil. Add 1/2 cup of Gorgonzola to the bowl and mash with a fork. Add the sour cream and whisk together. Serve or store in an airtight container, in the refrigerator, for up to 1 week.
  3. To assemble: Arrange iceberg wedges on plates. Spoon dressing over wedges and garnish with pancetta, radishes, cherry tomato halves, and remaining gorgonzola crumbles.

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