| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive12 |
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
Pancetta; diced |
| 2 |
|
Shallots; peeled and minced |
| 1/2 |
lb |
Chanterelles; trimmed and |
|
|
; quartered |
| 1/4 |
c |
Pine nuts |
| 7 |
tb |
Extra-virgin olive-oil |
| 1 |
tb |
Fresh lemon juice |
| 2 |
tb |
Red wine vinegar |
| 4 |
lg |
Hand mixed greens; (such as frisee, |
|
|
; arugula, or red oak |
|
|
; or bibb lettuce) |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Cook pancetta in a medium saute pan over low heat until crisp, about 20
minutes. Drain on paper towels, then transfer to a large bowl. Pour off fat
from pan (a thin film will remain). Increase heat to medium, add shallots
to pan, and cook until tender, about 15 minutes.
Increase heat to high; add chanterelles and pine nuts and saute until both
are lightly browned, about 5 minutes. Transfer mixture to bowl with
pancetta.
In the same pan, warm oil over medium heat, then whisk in lemon juice and
vinegar and heat through, scraping up the flavorful browned bits from the
bottom of the pan.
Add mixed greens to bowl with pancetta, chanterelles, and shallots. Add the
warm vinaigrette and toss salad well. Divide between 4 plates and season to
taste with pepper.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9226
Converted by MM_Buster v2.0l.
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