Ingredients

• 8 to 12 thin slices pancetta
• 4 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
• 3 tablespoons sour cream
• 1 tablespoon fresh lemon juice
• 1/3 cup whole milk
• Kosher salt and freshly ground black pepper
• 1 head iceberg lettuce, quartered
• 2 Roma tomatoes, cut into wedges
• 2 tablespoons chopped fresh chives

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Instructions

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.