Butter Lettuce Wedge Salad

• 1/4 cup beef demiglace (available at specialty food stores)
• 1 tablespoon prepared roasted garlic puree
• 1 tablespoon minced hot Italian pickled peppers
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 3 slices of pumpernickel rye bread, crusts removed, bread cut into 1/2-inch dice
• One 1-ounce piece of pancetta, cut into 1/4-inch dice
• 1 head butter lettuce, quartered
• 4 ounces blue cheese, crumbled (1 cup)
• 1 Hass avocado, cut into 1/2-inch dice
• 2 tablespoons snipped chives

1. Preheat the oven to 350.
2. In a small bowl, whisk the demiglace with the garlic puree, hot peppers, olive oil and vinegar.
3. Spread the bread cubes on a baking sheet and toast in the oven for about 15 minutes, tossing once or twice, until crisp.
4. Let cool.
5. In a small skillet, cook the pancetta over moderate heat, stirring, until golden and crisp, about 6 minutes.
6. Transfer to paper towels to drain.
7. In a bowl, toss the lettuce with the garlic dressing, blue cheese, avocado and croutons.
8. Transfer to plates, sprinkle with the pancetta and chives and serve.

beef demiglace, garlic puree, peppers, extravirgin olive oil, red wine vinegar, pumpernickel rye bread, pancetta, butter, blue cheese, avocado, chives

Taken from www.foodandwine.com/recipes/butter-lettuce-wedge-salad-cocktails-2009 (may not work)