Recipe courtesy of Valerie's Home Cooking

Steakhouse Wedge Salad with Gorgonzola and Crispy Pancetta

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
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  1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
  3. Meanwhile, mash together the Gorgonzola, sour cream and lemon juice in a bowl. Add the milk and whisk to combine. Season with salt and pepper.
  4. Arrange the iceberg wedges and tomatoes on 4 plates. Drizzle with the Gorgonzola dressing and crumble the pancetta over the top. Garnish with the chives.
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