• Remove the core form the head of iceberg lettuce. Wash and cut in half.
• Cut one half into 4 wedges.
• Place the pancetta in a small saute pan and cook over medium heat until crispy. When done drain on a piece of paper toweling.

Dressing:

• In a medium bowl whisk together the mayonnaise, sour cream, Farmland Fresh Dairies buttermilk, lemon juice, chives, salt and pepper.
• Stir in the crumbled gorgonzola cheese.
• Place each wedge on plate. Pour 1/4 of the dressing over each wedge.
• Sprinkle with tomatoes and pancetta.
• Sprinkle with frizzled zoodles.