Greens with Walnuts, Parmesan and Pancetta Vinaigrette
Bitter greens—such as frisée, endive, radicchio, escarole or arugula—paired with a rich dressing are an ideal counterpoint to typically heavy winter meals. For this salad, use any combination of the greens. To toast the walnuts, spread them evenly on a rimmed baking sheet and bake at 350°F until lightly browned and fragrant, 5 to 7 minutes. A sharp Y-shaped vegetable peeler is the perfect tool for shaving the Parmesan cheese.
ounces (12 cups) mixed bitter greens, torn
tablespoons sherry vinegar
01Place the greens in a large bowl and set aside. In a separate bowl, whisk together the vinegar, mustard and ½ teaspoon salt. In a medium skillet over medium, cook the pancetta, stirring occasionally, until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate. Pour off all but 1 tablespoon pancetta fat from the skillet, then return it to medium heat. Add the shallot and cook, stirring, until light golden brown, about 2 minutes. Add the oil and the vinegar mixture, then remove from the heat and whisk until combined. Let sit for 30 seconds to warm through.
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