For the Dressing, mix mayonnaise, sour cream and milk in medium bowl. Stir in vinegar, garlic, smoked black pepper, Italian seasoning and onion salt until well blended. Cover. Refrigerate at least 1 hour to blend flavors.
For the Shallots, toss shallots with flour in large bowl. Heat oil in small skillet or saucepan on medium-high heat. Add 1/2 of the shallots; cook 5 to 8 minutes or until well browned, stirring occasionally to prevent shallots from burning. Remove with slotted spoon to plate lined with paper towels. Repeat with remaining shallots. (Shallots will become crispier as they cool.)
For the Wedge Salad, place lettuce and tomato wedges on each salad plate. Drizzle with Dressing. Sprinkle with bacon and Frizzled Shallots.