Easy Italian Romaine Wedges With Pesto Vinaigrette

• 1 (3 ounce) package pancetta, cut crosswise into 1/4 inch strips
• 14 cup extra virgin olive oil
• 1 tablespoon pinot grigio italian wine vinegar
• 2 tablespoons basil pesto
• sea salt & freshly ground black pepper
• 2 small romaine lettuce hearts, halved lengthwise
• 12 cup shredded shredded Montasio Stravecchio cheese or 12 cup parmesan cheese, riggiano
• 14 cup red onion, thinly sliced

1. In skillet, cook pancetta over medium heat until crisp (4-5 minutes); drain on paper towels.
2. In mixing bowl whisk together olive oil, vinegar and pesto.
3. Season with salt and pepper.
4. Arrange romaine wedges on serving plates.
5. Sprinkle with cheese; drizzle 1 tablespoon dressing over center of each wedge.
6. Sprinkle onions over wedges and drizzle with remaining dressing.
7. Garnish with pancetta.

pancetta, extra virgin olive oil, italian wine vinegar, basil pesto, salt, romaine lettuce hearts, stravecchio cheese, red onion

Taken from www.food.com/recipe/easy-italian-romaine-wedges-with-pesto-vinaigrette-297768 (may not work)