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1. For salad dressing, in a small bowl whisk together creme fraiche, mayonnaise, dill, vinegar, and garlic. Whisk in buttermilk and season with salt and pepper.
2. Preheat oven to 375 degrees F. Arrange the bacon on a baking sheet; bake about 15 minutes or until crispy. Crumble the bacon into large pieces on paper-towel-lined plate and set aside.
3. Rinse and pat lettuce dry. Cut each head of lettuce in half lengthwise, brushing the fronts and backs with oil and seasoning with salt and pepper. For a charcoal grill, grill lettuce on the rack of an uncovered grill directly over medium coals for about 2 minutes or until lightly charred, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place lettuce on grill rack over heat. Cover and grill as above.) (For a grill pan, preheat grill pan. Place lettuce in pan and cook as above.)
4. Place each wedge on a salad plate along with bacon and cherry tomatoes.** Drizzle with salad dressing and top with cheese.