Iceberg Wedges with Creamy Bleu Cheese Dressing

This classic salad is back in fashion and I am glad.  I love this salad and now that I can have it when I eat out, makes me even happier.  I am using crispy, salted duck cracklings rather than the pancetta.  I found a nice little wedge of Maytag Blue Cheese (sells for $18.99/lb) at Fresh Market in Knoxville.  It is so good, not too strong and very creamy.

Iceberg Wedges with Creamy Bleu Cheese Dressing          serves 4

1/2 cup mayonnaise
2 ounces blue cheese, crumbled (about 1/2 cup)
1/4 cup plain nonfat yogurt
2 T buttermilk
1 1/2 tablespoons white wine vinegar
Freshly cracked black pepper
1 large head of iceberg lettuce, each cut into quarters
1 green onion, chopped

4 slices pancetta, prosciutto or bacon

Whisk mayonnaise, 1/4 cup blue cheese, yogurt, buttermilk, and vinegar in medium bowl until almost smooth. Mix in remaining blue cheese. Season dressing generously with cracked black pepper. (Can be made 1 week ahead. Cover and refrigerate.)

Cut the pancetta (prosciutto or bacon) into bite size pieces and saute until crispy.  Arrange lettuce wedges on 4 plates. Spoon dressing over lettuce. Sprinkle with green onions, pancetta and additional black pepper and serve.