1/4 cup red wine vinegar

1/2 cup olive oil

1/4 cup sour cream

1 teaspoon Worcestershire sauce

1/3 cup crumbled blue cheese (such as Roquefort or Maytag blue or Point Reyes blue)

Salt and freshly ground black pepper

For the salad:

2 medium heads iceberg lettuce, cored and cut into quarters

1/4 pound pancetta, finely diced

1/2 cup yellow and red cherry tomatoes, finely chopped

2 tablespoons crumbled blue cheese

1. To make the dressing: Combine the vinegar, olive oil and sour cream in a medium bowl, and whisk to blend together. Use an immersion blender to emulsify the dressing. Add the Worcestershire sauce and blue cheese and mix well. With the back of a fork, mash some of the cheese crumbles into the dressing. Add salt and pepper and season to taste.

2. Brown the pancetta In a medium skillet over medium heat for about 6 to 7 minutes or until crisp. Remove with a slotted spoon and drain on paper towels. Cool.

3. Arrange the wedges on a large platter or individual salad plates. Spoon over the dressing and then sprinkle the pancetta on top. Spoon over equally on each wedge the pancetta, chopped tomatoes and blue cheese. Serve immediately.

Advance preparation: The dish may be prepared through Step 2 up to four hours ahead. Refrigerate the dressing and leave the pancetta at room temperature. Whisk the dressing together, as it may separate when sitting.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2023 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.