From “Saveur Cooks Authentic American,” by the editors of Saveur magazine (subscribe at ). Serves 4.
Ingredients
1/4 pound pancetta, diced
2 shallots, peeled and minced
1/2 pound chanterelles, trimmed and quartered
1/4 cup pine nuts
7 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
4 large handfuls of mixed greens
Freshly ground black pepper
Directions
Cook pancetta in medium saute pan over low heat until crisp, about 20 minutes. Drain on paper towels, then transfer to a large bowl. Pour off fat from pan (a thin film will remain). Increase heat to medium, add shallots to pan, and cook until tender, about 15 minutes.
Increase heat to high; add chanterelles and pine nuts and saute until both are lightly browned, about 5 minutes. Transfer mixture to bowl with pancetta.
In the same pan, warm oil over medium heat, then whisk in lemon juice and vinegar and heat through, scraping up the flavorful brown bits from the bottom of the pan. Add mixed greens to bowl with pancetta, chanterelles and shallots. Add the warm vinaigrette and toss salad well. Divide among 4 plates and season to taste with pepper.
