Dinner Tonight: Warm Chanterelle And Pancetta Salad Recipe

1. 1

   In a medium-sized skillet, slowly cook the pancetta or bacon over low heat until crisp, about 20 minutes. In the meantime, trim and prepare the mushrooms and prepare the other ingredients. Drain on paper towels and pour away all but a thin film of fat in the pan.

2. 2

   Raise heat to medium; saute the shallots until tender. Raise heat to high; add the mushrooms and pine nuts. Continue cooking until mushrooms release their water then begin to brown. Brown for an additional few minutes, then transfer to a bowl with the pancetta or bacon.

3. 3

   Add the vinegar to the pan to deglaze, scraping up brown bits, then whisk in the olive oil to make a dressing. Season to taste with salt and pepper.

4. 4

   Toss the greens with the mushroom mixture, then add the warm vinaigrette and toss again. Finish with freshly cracked black pepper.

* Per serving · 4 servings · Values may vary.

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