Roman Wedge Salad

Ingredients

• 1/4 pound pancetta
• 2 teaspoons extra virgin olive oil
• 1/2 large head of iceberg lettuce
• 2 tomatoes sliced
• 2 cups blue cheese dressing
• 1/2 cup crumbled blue cheese

Instructions

1. 1

   Unroll the piece of pancetta and chop into small pieces.

2. 2

   Heat olive oil in a medium sauté pan until hot. Add pancetta and cook over medium heat until crispy. Drain on paper towels and discard the fat.

3. 3

   Cut the iceberg half into three or four wedges (depending on the size of your head of lettuce) and arrange on salad plates. Arrange tomatoes slices around each wedge.

4. 4

   Pour blue cheese dressing over wedges and sprinkle the crispy pancetta over the top along with crumbled blue cheese. Serve immediately.