2/3 cup buttermilk
1 scant cup Greek yogurt
1 large garlic clove, grated or minced
6 ounces crumbled Gorgonzola cheese
salt & fresh ground pepper
1 head iceberg lettuce, cut into 4 wedges
4 pieces pancetta, cooked and cut into cubes
1 small tomato, chopped
In a bowl, mix buttermilk, yogurt, & garlic clove together. Add in Gorgonzola cheese and season with salt and pepper.
Spoon dressing over iceberg wedges and sprinkle with pancetta and tomatoes.