Georgie Wedge With Tomato, Pancetta

Ingredients for Salad

• 1 each of Baby Iceberg Wedge
• ¼ cup Blue Cheese Dressing
• ¼ cup Red Wine Vinaigrette
• 3 each of Early Girl Tomatoes, quartered
• ¼ cup Pancetta Batons
• 1 T Dried Cranberries
• 4 leaves of Basil, torn with hands
• ¼ cup Arugula
• 1 T Breadcrumbs
• 1/8 cup Pickled Shallots
• As needed, Parmesan Reggiano microplaned

Ingredients for Blue Cheese Dressing

• 1 cup of buttermilks
• ½ cup of sour cream
• ½ cup of mayonnaise
• 1 lemon, microplaned
• 3 T minced shallots
• 1 tsp of garlic powder
• ½ lb of roquerfort blue cheese, crumbled
• 1 T apple cider vinegar
• 1 T lemon juice
• ½ T salt
• black pepper to taste
• Combine everything in a bowl and whisk to combine

Ingredients for Red Wine Vinaigrette

• 1 cup of red wine vinegar
• 1 cup of olive oil
• 2 cups of grapeseed oil
• ¼ cup of water
• 2 T sugar
• salt, to taste
• black pepper, to taste
• Combine vinegar, sugar, salt, water in a bowl and whisk to combine Then drizzle oils in as yiou whisk into vinegar

Ingredients for Pickled Shallots

• 1 cup Shallots, shaved
• 1 cup of rice wine vinegar
• 1 cup of water
• ½ cup of sugar
• 1 tsp of salt
• Combine vinegar, water, sugar,salt in a pot and bring to a boil
• Pour over shaved shallots
• Let sit overnight before you use