Dinner Tonight: Warm Chanterelle And Pancetta Salad Recipe

• 1/4 pound pancetta or good bacon, diced
• 2 shallots, peeled and minced
• 1/2 pound chanterelle mushrooms, trimmed and quartered
• 1/4 cup pine nuts
• 7 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons red-wine vinegar
• 4 large handfuls of mixed greens (frisee, arugula, or bibb lettuce)
• Freshly ground black pepper

1. In a medium-sized skillet, slowly cook the pancetta or bacon over low heat until crisp, about 20 minutes. In the meantime, trim and prepare the mushrooms and prepare the other ingredients. Drain on paper towels and pour away all but a thin film of fat in the pan.
2. Raise heat to medium; saute the shallots until tender. Raise heat to high; add the mushrooms and pine nuts. Continue cooking until mushrooms release their water then begin to brown. Brown for an additional few minutes, then transfer to a bowl with the pancetta or bacon.
3. Add the vinegar to the pan to deglaze, scraping up brown bits, then whisk in the olive oil to make a dressing. Season to taste with salt and pepper.
4. Toss the greens with the mushroom mixture, then add the warm vinaigrette and toss again. Finish with freshly cracked black pepper.

pancetta, shallots, chanterelle mushrooms, pine nuts, extravirgin olive oil, lemon juice, redwine vinegar, handfuls of mixed greens, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2008/09/warm-chanterelle-and-pancetta-salad-recipe.html (may not work)