Salad Greens with Warm Eggs and Pancetta

• 2 tablespoons olive oil
• 34 teaspoon balsamic vinegar
• 34 teaspoon red wine vinegar
• 34 teaspoon red wine
• salt & freshly ground black pepper
• 1 tablespoon olive oil
• 12 tablespoon dried herbs, such as rosemary,thyme,basil,oregano
• 1 34 ounces pancetta, cut into strips
• 3 large eggs
• coarse salt
• fresh ground black pepper
• 2 cups mixed salad greens, torn into bite sized pieces

1. Whisk together the olive oil, vinegars, wine, salt, and pepper until the oil is emulsified; set aside.
2. In a skillet, saute the herbs and pancetta in the oil over medium heat, 2-3 minutes until the pancetta is transparent; whisk eggs and season with salt and pepper; pour eggs into the skillet and scramble until just cooked; set aside.
3. Place greens into serving bowl and drizzle with dressing to taste; toss to combine; add eggs and toss to combine; serve immediately.

olive oil, balsamic vinegar, red wine vinegar, red wine, salt, olive oil, herbs, pancetta, eggs, salt, fresh ground black pepper, mixed salad greens

Taken from www.food.com/recipe/salad-greens-with-warm-eggs-and-pancetta-75340 (may not work)