Seared Rabbit Loin with Frisee and Pancetta

• 3 heads frisee
• 4 ounces pancetta, diced
• 4 rabbit loins (from 2 rabbits)
• 7 tablespoons extra-virgin olive oil
• 2 tablespoons Chianti vinegar
• 2 heaping tablespoons pitted Luccino olives
• 1 shallot, minced
• Kosher salt and freshly ground pepper

1. To prepare the frisee, remove the outer green leaves, reserving only the soft yellow inner part of each head.
2. Separate the leaves, rinse well, and dry.
3. Cook the pancetta in a saute pan over medium heat until it crisps and the fat renders, 3 to 4 minutes.
4. Drain and reserve.
5. Trim the loins of any connective tissue.
6. Heat 3 tablespoons of the olive oil in a saute pan over high heat.
7. Add the loins and brown well on all sides.
8. Transfer the loins to a plate to rest, then slice 1/2 inch thick.
9. Combine the vinegar, the remaining 4 tablespoons olive oil, the olives, and the shallot in a bowl.
10. Add the frisee, sliced rabbit loin, and pancetta.
11. Toss gently to combine and season with salt and pepper.
12. Divide among 4 small plates and serve.

pancetta, rabbit loins, extravirgin olive oil, chianti vinegar, olives, shallot, kosher salt

Taken from www.epicurious.com/recipes/food/views/seared-rabbit-loin-with-frisee-and-pancetta-383885 (may not work)