Delfina'S Insalata Del Campo

• 2 1/2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 shallot, finely minced
• salt & freshly ground black pepper
• 1/2 head radicchio
• 1/2 head frisee, tender light green leaves only
• 2 ounces baby arugula
• 1/2 cup coarsely chopped toasted walnuts
• 4 slices pancetta, thick slices (see Note)
• parmesan cheese, wedge

1. Whisk together the oil, vinegar, shallot, salt and pepper.
2. Core the radicchio and cut crosswise into thin ribbons. Tear the frisee into small pieces. Combine the radicchio, frisee and arugula in a salad bowl. Add the walnuts.
3. Render the pancetta slowly in a skillet until almost crisp. Drain briefly on paper towels, then cut into 1/4-inch-wide slices. Add to the salad.
4. Toss the greens with the vinaigrette. Taste and adjust seasoning. Using a vegetable peeler, shave as much Parmesan as you like into the salad. Toss again gently. Shave a little more Parmesan on top.
5. Note: At Delfina, the pancetta is grilled, but home cooks may prefer to render it in a skillet. If pancetta isn't available, you can use bacon instead.

olive oil, balsamic vinegar, shallot, salt, radicchio, head frisee, arugula, walnuts, pancetta, parmesan cheese

Taken from www.food.com/recipe/delfinas-insalata-del-campo-189818 (may not work)