Creamy Pancetta Dressing

This is a delicious, simple, salad dressing. It reminds me of a retro salad with a twist because you just cut wedges of gold-ole iceberg lettuce and pour the dressing on top of each serving. I like to garnish with baby tomatoes and a sprinkling of chopped chives for color. This dressing can be made several days ahead and kept in the refrigerator.

Serves 8

2 tablespoons olive oil
1 1/2 cups roughly cut pancetta
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons minced fresh thyme leaves, or 2 teaspoons dried thyme
1/4 cup cider vinegar
1 cup mayonnaise
1 cup sour cream
Freshly ground black pepper
1 large head iceberg lettuce, cut into 8 wedges, and cleaned

Heat a saucepan over medium-high heat. When the pan is hot, add the olive and heat. When the oil is hot, add pancetta and sauté and caramelize for about 10 to 15 minutes. Stir onion into mixture, toss, and sauté for another 10 minutes, until the onion begins to brown. Add garlic, and sauté for 1 minute. Add thyme, and cider vinegar, and remove from heat. Allow mixture to cool for about a 1/2 an hour.

Place cooled mixture into bowl, add mayonnaise and sour cream. Season with black pepper, to taste. Serve over iceberg wedges.