Warm Escarole Salad with Shiitake Mushrooms and Pancetta

1. 1

   Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.

2. 2

   Add mushrooms and saute until tender, about 2 minutes.

3. 3

   Sprinkle with salt and pepper.

4. 4

   Using slotted spoon, transfer mushrooms to paper towels; reserve mushrooms.

5. 5

   Heat 1 tablespoon oil in same skillet over medium-high heat.

6. 6

   Add pancetta and saute until crisp, about 2 minutes.

7. 7

   Remove skillet from heat.

8. 8

   Using slotted spoon, transfer pancetta to paper towels to drain; reserve pancetta.

9. 9

   Carefully whisk vinegar into drippings in same skillet.

10. 10

    Bring to simmer over medium heat, scraping up any browned bits.

11. 11

    Add Worcestershire sauce, tomato paste, mustard and 3 tablespoons oil, then brandy.

12. 12

    Bring to simmer.

13. 13

    Place escarole in large bowl; pour warm vinaigrette over.

14. 14

    Toss to coat.

15. 15

    Mix in reserved mushrooms and pancetta.

16. 16

    Season with salt and pepper.

17. 17

    *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores.

* Per serving · 4 servings · Values may vary.

No additional tips available.