Mixed Greens with Pancetta and Shaved Parmesan

1. 1

   Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat.

2. 2

   Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes.

3. 3

   While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl.

4. 4

   Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine.

5. 5

   Take the pan with the bacon fat off the heat and add the remaining olive oil.

6. 6

   Add the Dijon mustard to the pan and stir to combine.

7. 7

   Add the red wine vinegar, stir to combine.

8. 8

   Pour 2 to 3 tablespoons over the salad greens, and toss.

9. 9

   Serve the remaining dressing at the table.

10. 10

    Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.