Yield: 8 servings
Ingredients:
| 8 |
Garden Hearts® Iceberg Babies® |
| 4 |
strips of pancetta, thinly sliced |
| 2 |
Roma tomatoes |
| 1 |
bundle chives, finely chopped |
Dressing:
| 12 |
ounces Gorgonzola cheese, crumbled |
| 6 |
ounces sour cream |
|
teaspoon kosher salt |
| 2 |
tablespoons lemon juice, freshly squeezed |
| 2 |
tablespoons Worcestershire sauce |
| 8 |
drops Tabasco sauce |
|
pinch cayenne pepper |
| 6 |
ounces heavy cream, whipped |
1. Cut off the stem of the Iceberg Babies®, rinse under cold water, allow to drip dry completely, and chill.
2. Combine dressing ingredients, except heavy cream, and chill.
3. Sauté pancetta until lightly browned and crisp. Place on a paper towel to wick away fat. Crumble 4 strips and reserve 4 for garnish.
4. Dice tomatoes into 1/4-inch cubes.
5. To serve, cut each head into 5 equal wedges and arrange on a plate, creating a pinwheel with the wedges facing the same direction.
6. Fold the whipped cream into the dressing just before serving and place a generous dollop in the middle of the Iceberg Babies® pinwheel.
