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1
Preheat the broiler. Roast the bell pepper under the broiler or over an open flame, turning, until charred all over. Transfer the pepper to a bowl, cover with a plate and let steam for 5 minutes. Peel, seed and core the pepper and cut it into 1/2-inch dice.
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2
In a large skillet, heat 1 tablespoon of the olive oil. Add the pancetta and cook over low heat, stirring, until lightly browned, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add half the chickpeas to the skillet and cook over moderately high heat, shaking the skillet, until the chickpeas are lightly browned and slightly crisp, 3 to 4 minutes; transfer to a plate. Repeat with the remaining chickpeas.
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3
In a small bowl, combine the Prosecco with the vinegar, garlic and the remaining 1 tablespoon of olive oil. Season with salt and pepper.
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4
Preheat the oven to 400u00b0. Return the pancetta and chickpeas to the skillet and rewarm them in the oven for 3 minutes. In a large bowl, toss the radicchio with the arugula, provolone, pancetta, chickpeas and roasted red pepper. Add the dressing, toss well and serve at once.
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5
Make Ahead: The salad and Prosecco dressing can be prepared through Step 3 up to 4 hours ahead.
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6
Wine Recommendation: The round, mouth-filling Pojer e Sandri Spumante Extra Brut Cuvee 1993/1994 softens the sharp flavors of the provolone and bitter greens in this salad, while its effervescence lightens the texture of the chickpeas.
