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1
Pancetta Vinaigrette
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Put pancetta in a heavy bottomed pan to render slowly.
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3
About halfway through the cooking process, when the pancetta is starting to color; add 1 c of the olive oil.
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4
This will marry the flavors of the rendered pancetta fat and oil as well as keeping the finished pancetta vinaigrette from congealing.
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5
While cooking the pancetta, macerate the shallots and garlic in the two vinegars.
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6
When the pancetta has rendered fully and is crispy, quickly place the entire pancetta/oil mixture into the bowl with the vinegar mixture.
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7
As this must be done directly from the fire, be careful for the steam.
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8
Adjust with salt and pepper and/or oil and add thyme leaves before serving.
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9
Keep warm.
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10
Sauteed Mushrooms
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11
Clean mushrooms of stems and dirt.
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12
Heat a sautA pan, add oil, add mushrooms, season with salt and pepper, add one clove of garlic and a thyme sprig.Cook through.
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13
Remove garlic and thyme prior to serving.
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14
Set mushrooms aside.
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15
Currants
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16
Place A 1/2 cup dried currants in sauce pan.
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Add 2 parts sherry wine and one part water to cover.
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Bring to boil.
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Remove from heat for 30 min.
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20
Strain out currants and reserve.
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21
Slowly reduce remaining fluid to syrup consistency.
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22
Reserve.
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23
To Serve:
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Place chicories and currants in metal mixing bowl.
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25
Heat mushroom mix and pancetta vinaigrette in a sautA pan.
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26
When hot, pour over the chicories, mix and adjust with salt and pepper.
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27
Divide among 6 plates.
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28
Top salad with shavings of Manchego cheese, chopped almonds and sherry drizzle.
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29
Serve.
