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)