Red Slaw With Warm Pancetta-Balsamic Dressing

• 2 tablespoons dried currants
• 2 tablespoons balsamic vinegar
• 3 -4 cups finely shredded radicchio or 3 -4 cups red cabbage
• 2 ounces pancetta or 2 ounces thick-cut bacon, finely chopped
• 2 tablespoons minced shallots or 2 tablespoons red onions
• 1 tablespoon extra virgin olive oil
• 14 cup sliced almonds, lightly toasted
• 2 tablespoons finely chopped fresh Italian parsley

1. Carefully heat balsamic vinegar (do not boil).
2. Pour hot vinegar over currants, let them stand 20 minutes to soften.
3. Cook pancetta in a large nonstick skillet untril brown and crisp, about 5 minutes.
4. Add shallot to pancetta in skillet, cook 1 minute.
5. Remove skillet from heat, stir in currant-vinegar mixture, olive oil, and season to taste with salt and black pepper.
6. Place shredded radicchio or cabbage in a large bowl, pour pancetta-balsamic mixture over it, and toss well to coat.
7. Taste for seasoning.
8. Let salad stand 5 or 10 minutes, then add almonds and parsley and toss.

currants, balsamic vinegar, pancetta, shallots, extra virgin olive oil, almonds, fresh italian parsley

Taken from www.food.com/recipe/red-slaw-with-warm-pancetta-balsamic-dressing-466968 (may not work)