Bourbon Gorgonzola Wedge

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Dressing:

1 cup creme fraiche

1/4 cup buttermilk

1/4 cup fresh basil leaves, chopped

1/4 cup fresh parsley leaves, chopped

2 tablespoons sliced fresh chives

1 teaspoon fresh thyme leaves, chopped

1 clove garlic, chopped

1/2 lemon, juiced (about 1 tablespoon)

2 to 3 teaspoons bourbon

1/4 teaspoon onion powder

1/2 cup crumbled gorgonzola

Kosher salt and coarsely ground black pepper

Wedge:

3/4 cup pecans

1 head iceberg lettuce, quartered and core removed

1 cup halved grape tomatoes