oftt

Greens with Gorgonzola and Pancetta

Print Email

4 cups chopped seasonal greens
1/2 cup crumbled Gorgonzola, or other mild blue cheese
1/2 cup diced pancetta
1 1/2 tablespoons minced shallots
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil 

Mis greens and cheese in a large bowl. In a medium skillet over medium heat cook pancetta until fat is rendered. Add shallots and cook until pancetta is crisp and shallots are translucent, about 6 minutes. With a slotted spoon, add shallots and pancetta to salad. Add vinegar into skillet and cook for 1 minute, scraping up any brown bits from bottom of pan. Remove from heat and whisk in olive oil. Pour over green and mix well. Serve immediately.

Adapted from A Good Day for Salad

(LD) 

 

 

 

restaurant news

Birreria at Eataly
New York
by Michael Tucker

bierrereWe finally got up on the roof at Eataly for a German-Italian- American-style lunch at Birreria.

Like most things at Eataly it did not disappoint. Birreria is a stunner — a wide open rooftop with...

Read more...
Olio Pizzeria
Los Angeles
by Maia Harari

ImageI think there might be a reason most of the neutral or positive reviews of Olio Pizzeria focus mainly on breakfast. Their overhyped pizza crust tastes like english muffins. And, unfortunately,...

Read more...
Capital Grille: Providence
New England
by Kitty Kaufman

CapitalCapital Grille is fine dining in Providence. It seems like they've been around forever and it's 25 years, so it is forever. It opened in 1990 and this is the original store tucked behind old Union...

Read more...
Atkins Farms Apple Cider Donuts
New England
by Lisa Dinsmore

atkinsapples.jpgLiving in Los Angeles, we know it's Fall by looking at our calendars not by the weather. October is usually one of our hottest months with no colorful, falling leaves, frost or crisp, cool days to...

Read more...