Recipe - Warm Chanterelle And Pancetta Salad

One fourth pound Pancetta; minced
2 Shallots; peeled and minced
One half pound Chanterelles; trimmed and
; quartered
One fourth cup Pine nuts
7 tablespoon Extravirgin oliveoil
1 tablespoon Fresh lemon juice
2 tablespoon Red wine vinegar
4 lg Hand mixed greens; (such as
frisee,
; arugula, or red oak
; or bibb lettuce)
Freshly ground black pepper

Cook pancetta in a medium saute pan over low heat until crisp, about 20
minutes. Drain on paper towels, then transfer to a large bowl. Pour off fat
from pan (a thin film will remain). Increase heat to medium, add shallots
to pan, and cook until tender, about 15 minutes.

Increase heat to high; add chanterelles and pine nuts and saute until both
are lightly browned, about 5 minutes. Transfer mixture to bowl with
pancetta.

In the same pan, warm oil over medium heat, then whisk in lemon juice and
vinegar and heat through, scraping up the flavorful browned bits from the
bottom of the pan.

Add mixed greens to bowl with pancetta, chanterelles, and shallots. Add the
warm vinaigrette and toss salad well. Divide between 4 plates and season to
taste with pepper.

Yield: 4