Warm Escarole Salad with Shiitake Mushrooms and Pancetta

• 5 tablespoons olive oil
• 4 ounces fresh shiitake mushrooms, stemmed, caps sliced 1/2 inch thick
• 1 1/4-inch-thick slice pancetta,* chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 2 teaspoons Dijon mustard
• 1 tablespoon brandy
• 1 large head escarole, cut into 1-inch pieces

1. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
2. Add mushrooms and saute until tender, about 2 minutes.
3. Sprinkle with salt and pepper.
4. Using slotted spoon, transfer mushrooms to paper towels; reserve mushrooms.
5. Heat 1 tablespoon oil in same skillet over medium-high heat.
6. Add pancetta and saute until crisp, about 2 minutes.
7. Remove skillet from heat.
8. Using slotted spoon, transfer pancetta to paper towels to drain; reserve pancetta.
9. Carefully whisk vinegar into drippings in same skillet.
10. Bring to simmer over medium heat, scraping up any browned bits.
11. Add Worcestershire sauce, tomato paste, mustard and 3 tablespoons oil, then brandy.
12. Bring to simmer.
13. Place escarole in large bowl; pour warm vinaigrette over.
14. Toss to coat.
15. Mix in reserved mushrooms and pancetta.
16. Season with salt and pepper.
17. *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores.

olive oil, shiitake mushrooms, pancetta, red wine vinegar, worcestershire sauce, tomato paste, mustard, brandy, head

Taken from www.epicurious.com/recipes/food/views/warm-escarole-salad-with-shiitake-mushrooms-and-pancetta-5122 (may not work)