What you will need:
1/2 c. Olive Oil

2 tbsp. Sherry Vinegar or Red Wine Vinegar

1 tsp. Dijon Mustard

2 tsp. chopped fresh Thyme, or 1 tsp. dried

1/4 tsp. Salt

1/4 tsp. freshly ground Black Pepper

4 oz. Pancetta, diced (about 1 c.)

6 c. Meuslin or Mixed Salad Greens

1/4 c. thinly sliced Shallots

6 large Radicchio Leaves 

Whisk first 6 ingredients together; set aside (can be made ahead). Sautée pancetta in frying pan over medium heat until crisp, about 5 minutes. Drain on paper towels. Combine salad greens in a large bowl and toss with enough dressing to coat. Place a radicchio leaf on each plate, and arrange salad so that it spills out of the leaf. Sprinkle salad with shallots and warm pancetta. Makes 6 serving

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